Sauteed Veal Sweetbreads with Shiitake Mushrooms and Port Wine Sauce

Portions: 10 Portion size: 4 oz (125 g) sweetbreads, plus sauce and garnish

Metric

Ingredients

21/ lb to taste to taste as needed as needed

1.25 kg to taste to taste as needed as needed

Sweetbreads, blanched, trimmed, and pressed according to the procedure on page 279 Salt Pepper Flour

Clarified butter

as needed as needed Clarified butter

154 lb 625 g Shiitake mushrooms, caps only, cut into strips to taste to taste Salt to taste to taste Pepper

1 pt 500 mL Port Wine Sauce (p. 175)

Per serving:

Calories, 330; Protein, 23 g; Fat, 16 g (43% cal.); Cholesterol, 340 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 270 mg.

4. Heat additional butter in the sauté pan and quickly sauté the mushrooms over high heat just until tender, about 1 minute. Add salt and pepper to taste.

5. Spoon the sauce around (not over) the sweetbreads. Distribute the mushrooms around the sweetbreads.

6. Serving suggestion: A green vegetable, such as small green beans, makes a good additional complement to the plate.

Variation_

Instead of dredging the sweetbreads in flour, bread them using the —

Standard Breading Procedure (p. 143). Omit the port wine sauce and top each portion with a little beurre noisette.

Stir-Fried Beef with Green Peppers

Portions: 16

Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

212 lb

1.2 kg

Flank steak

4 floz

125 mL

Soy sauce

1 floz

30 mL

Sherry or shaoxing

wine

5 tsp

25 mL

Cornstarch

6

6

Green bell peppers

4 slices

4 slices

Ginger root

1-2

1-2

Garlic cloves, sliced

2 fl oz

60 g

Scallions, sliced

3-4 fl oz

90-125 mL

Oil

12 tsp

2 mL

Salt

2 floz

60 mL

Chicken stock

Per serving:

Calories, 180; Protein, 16 g; Fat, 11 g (54% cal.); Cholesterol, 35 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 525 mg.

Procedure

1. Cut the flank steak lengthwise (with the grain) into strips 2 in. (5 cm) wide. Then cut the strips crosswise into very thin slices. (This is easier if the meat is partially frozen.)

2. Toss the meat with the soy sauce, sherry, and cornstarch. Let marinate 30 minutes or longer.

3. Core and seed the peppers. Cut them into large dice.

4. Have the ginger, garlic, and scallions ready in separate containers.

Per serving:

Calories, 180; Protein, 16 g; Fat, 11 g (54% cal.); Cholesterol, 35 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 525 mg.

Continue reading here: Variations

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