Directions: |
Directions:In a large bowl of cold water let the sweetbreads soak, changing the water several times, for 2 hours. Drain the sweetbreads and in a kettle of boiling water boil them for 2 minutes. Drain the sweetbreads and plunge them into a bowl of ice and cold water. Let the sweetbreads cool until they can be handled , discard the membranes, and separate each pair of sweetbreads into 2 lobes. In a shallow dish chill the sweetbreads in one layer, covered with plastic wrap and weighted with a 5 lb weight, overnight.
Pat the sweetbreads dry on paper towels and halve them crosswise. Season the sweetbreads with pepper, brush them with the oil and grill them on a well oiled rack set 5 to 6 inches over glowing coals for 5 to 6 minutes on each side. Transfer the sweetbreads to a cutting board and halve them horizontally. Brush the cut sides with the oil, return the sweetbreads, cut sides down, to the grill and grill them for 5 minutes.
While the sweetbreads are grilling, in a small saucepan cook the shallots in 2 pieces of the butter over moderately low heat, stirring, until they are softened, add the wine, vinegar, and tarragon. Boil the mixture until almost all the liquid is evaporated. Add the cream and boil the mixture, stirring for 30 seconds. Reduce the heat to low and whisk in the remaining 8 pieces of butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. Don't let the sauce get so hot it liquifies. Strain the sauce through a fine sieve into a bowl and season with salt and pepper. Using tongs, dip each piece of grilled sweetbread in the sauce to coat it, letting the excess drip off, and arrange the sweetbreads on a heated platter. Serve any remaining sauce separately. Serves 6. |
This recipe for Grilled Sweetbreads with Balsamic Beurre Blanc is from