Sweetbreads sautéed with mushrooms, scallions, and paprika and spooned on top of cooked sliced ham. –The Grey Bonnet Inn, North Killington, Vermont
Yield:
Serves 4Ingredients
1 pound sweetbreads
2 sprigs parsley
1 onion, sliced
1 stalk celery, halved
1/2 carrot, sliced
1 slice lemon
2 tablespoons red wine
1/2 teaspoon wine vinegar
1/2 teaspoon mixture of pickle spices, salt, and pepper
S mushrooms, sliced
2 scallions, sliced
1/2 teaspoon Hungarian paprika
2 tablespoons butter
Salt and pepper
1 pound cooked ham, sliced into 4 equal pieces
Parsley
Instructions
Soak sweetbreads in cold water to cover for 3-4 hours, changing water 2 or 3 times. Drain the sweetbreads, put them in a saucepan with enough cold water to cover, add parsley, onion, celery, carrot, lemon, wine, vinegar, and spices. Bring the water to a gentle boil and simmer for 10 minutes. Let sweetbreads cool in the cooking liquid, then drain and remove and discard connective tissues and membranes. Flatten sweetbreads between wax paper under a weight for about 2 hours. Cut in 1/2-inch slices and sauté in a skillet with mushrooms, scallions, and paprika in butter over moderate heat for 10 minutes or until they are golden. Add salt and pepper to taste.
In separate skillet sauté slices of cooked ham in butter for 3 minutes and arrange them on a platter. Spoon the sweetbreads over the slices of ham and sprinkle with minced parsley.
