[usr 2]
Very representative of this light and fragrant Touraine or Angevin cuisine, this recipe calls for very fresh picking mushrooms such as small meadow mushrooms, chanterelles or very small ceps.
Skin the sweetbreads and remove any fatty or blood-stained parts. Wrap them in a clean cloth and put them on a plate. Place a second plate on top (in contact with the sweetbreads) with a weight. Leave under pressure for 1 hour, then unwrap the sweetbreads which have given up their impurities. Meanwhile, peel the carrots and thinly slice them; Trim the leeks, wash them and cut them into fine julienne strips.
Pour 20 cl of water into a casserole dish that is not too big. Add the sweetbreads, salt and cover. Cook for about ten minutes, then add the vegetables and continue cooking covered for 15 minutes. Then add the fresh butter in pieces and mix gently. Remove from heat.
Peel and finely chop the shallots. Clean the mushrooms, preferably without washing them, just by removing the base of the earthy stem. Scald them lightly for 2 to 3 minutes, then put them in a small saucepan with the shallots and cream. salt and pepper, cook gently, stirring occasionally for about ten minutes.
Gently reheat the sweetbread casserole by adding 1 tablespoon of vinegar and a pinch of mustard. Pour the contents into a deep dish, add the mushrooms to the cream and mix gently. Cover until the flavors blend well, then serve warm.
The dish will look better if you take care to cut the leeks and carrots into julienne strips.
Source:Regional Cuisines of France. Channel Editions.
