Veal Sweetbreads with Chanterelles Recipe

Ingredients:

• 1 pound veal sweetbreads
• 2 cups chicken stock
• 1 cup heavy cream
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup shallots, chopped
• 1 clove garlic, minced
• 2 cups chanterelles, cleaned and sliced
• Salt and pepper to taste

Directions:

1. Soak the veal sweetbreads in cold water overnight. Drain the water the next day.
2. Place the sweetbreads in a pot, cover with chicken stock, and bring to a boil. Lower the heat to medium-low and simmer for 15 minutes.
3. Drain the sweetbreads and let them cool.
4. Remove any excess fat or membrane from the sweetbreads and cut them into bite-sized pieces.
5. In a large skillet, heat the butter over medium heat. Add the shallots and garlic and sauté until tender.
6. Add the sweetbreads to the skillet and cook until golden brown for around 5 to 7 minutes.
7. Add the chanterelles and cook for an additional 3 to 5 minutes until the mushrooms are tender.
8. Whisk the cream and flour together and add it to the skillet. Cook until the sauce thickens for 5 to 7 minutes.
9. Season with salt and pepper to taste. Serve hot.

Verdict:

This impressive and luxurious dish is perfect for a special occasion. The creamy sauce complements the mild, nutty sweetbreads perfectly, and the earthy chanterelles add flavor and texture.

Serving Suggestions:

Serve the veal sweetbreads with chanterelles over mashed potatoes or with crusty bread to soak up the delicious sauce. Pair with a glass of red wine for a decadent dinner.