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Sweetbreads
butter
shallot - chopped
brandy or madeira
-
walnut sauce
wild mushrooms - assorted
spinach
onion - chopped
-
demi-glace - madeira
=Saute sweetbreads, add butter and shallot, cook turning until shallot is golden brown, flambe with liquor, reserve. Saute onion, add mushrooms, cook until just soft; add spinach cooking until just wilted, season.
Plate walnut sauce, then spinach/mushroom with sweetbread on top. Cordon demi-glace, garnish with pommes Anna and asparagus.
butter
shallot - chopped
brandy or madeira
-
walnut sauce
wild mushrooms - assorted
spinach
onion - chopped
-
demi-glace - madeira
=Saute sweetbreads, add butter and shallot, cook turning until shallot is golden brown, flambe with liquor, reserve. Saute onion, add mushrooms, cook until just soft; add spinach cooking until just wilted, season.
Plate walnut sauce, then spinach/mushroom with sweetbread on top. Cordon demi-glace, garnish with pommes Anna and asparagus.
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