Braised sweetbreads have many variations, but the one I like the most (and that always makes me think of New Years Eve) is when they are bathed in fresh truffles. But then almost anything with fresh truffles is wonderful. I have included this old classic since it can be made two days before serving, sealed, kept in the refrigerator, and heated up at the last moment. When the crust seal is broken and all the aromas escape out onto the table, the result is spectacular.
If you do not have truffles, try wild mushrooms such as boletus mushrooms or morels, and if you cannot get those fresh, reconstitute dried ones in stock.
You will need four small (
Cut the carrots in
Add all but
Put the vegetable mixture, thyme, tarragon, and butter in a
Pull the sweetbreads apart into
Chop the fresh mushrooms (and truffles if you have them) and put them on top of the sweetbreads. If you are using dried mushrooms that you have reconstituted in stock, chop them and add to the casseroles.
Put the flour and
Preheat the oven to 400 degrees.
If refrigerated, bring to room temperature before cooking. Bake for 20 minutes. Take the dishes to the table and break open the seals to serve.
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