A Puff Pastry of Sweetbreads and Mushrooms with Marsala

Name: A Puff Pastry of Sweetbreads and Mushrooms with Marsala
Yield: Serves 4
Ingredients: 225 g/8 oz cooked lambs’ sweetbreads; lemon juice; 50 ml/2 fl oz Marsala; 1 egg, beaten; freshly ground black pepper; salt; 1 teaspoon poppy seeds; 25 g/1 oz butter, chilled and diced; 40 g/1½ oz butter; 175 g/6 oz puff pastry; 100 g/4 oz mushrooms, sliced; 50 ml/2 fl oz lamb stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Ingredients

175 g/6 oz puff pastry
1 egg, beaten

Main course

Method

Roll out the puff pastry on a lightly floured surface into an oblong about 40 × 15 cm/16 × 6 inches. Trim the edges and cut into four 10 × 15