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1
Soak sweetbreads in bowl of cool water for 1 hour.
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2
Drain and place in fresh cool water in saucepan and bring slowly to boil.
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3
Drain and place in fresh bowl of water, then drain and remove skin.
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4
Slice in 1/2 and set aside.
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5
Meanwhile, heat oven to 400 degrees.
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6
Paint bread with clarified butter and toast for 15 min.
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7
Remove from oven and lightly paint edges with egg white.
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8
Coat edges with most of parsley and keep hot.
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9
Heat butter in saucepan and add in flour.
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10
Stir to create a roux and cook 1 minute over low heat.
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11
Add in veal stock, increase heat and whisk till it boils.
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12
Season with salt and pepper and add in bay leaves.
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13
Reduce to simmer and cook 5 min.
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14
Heat clarified butter in frying pan over medium heat.
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15
Add in champignons and onions and fry gently for 2 min.
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16
Season with salt, pepper and lemon juice.
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17
Remove from heat and add in to sauce.
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18
Add in sweetbreads and simmer 5 min.
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19
Combine 2 Tbsp.
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20
cream with egg yolks.
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21
Add in a little warm sauce to egg/cream mix and return all to sauce, stirring carefully.
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22
Remove bay leaves and add in remaining cream to sauce.
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23
To serve, fill croustades with sweetbread mix and sprinkle with parsley and paprika.
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24
This recipe yields 4 servings.
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25
Comments: A specialty of Fanny's Restaurant in Melbourne, Australia.
