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1
The night before or the morning of the day you plan to cook your sweetbreads, or at least several hours before, put them in a small pot with enough water to cover by 2 inches.
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2
Squeeze the juice of the half-lemon into the pot, and add a good pinch of salt.
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3
Bring to a boil, and then reduce the heat to a lively simmer and cook for 15 minutes.
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4
Drain the sweetbreads, and plunge them into cold water.
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5
When they are cool enough to handle, carefully open up the lobes just enough to ease out some of the connective tissue.
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6
You wont get it all, but dont worry.
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7
Now put the sweetbreads on a small plate, put another plate on top, and set something heavy on ita jar of jam or a soup can.
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8
Refrigerate for an hour or so, or overnight.
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9
About 20 minutes before cooking, soak the dried honey mushrooms in 3/4 cup warm water.
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10
When ready to cook, melt the butter in a small skillet and saute the shallot until softened.
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11
Break the sweetbreads up into about six pieces, following the lobes, and dredge the pieces in lightly salted flour.
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12
Toss them into the pan, and saute for 45 minutes, until lightly browned.
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13
Pour in a good splash of Marsala, and let it cook down until almost evaporated.
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14
Strain the soaked honey mushrooms, reserving the straining water, and toss them into the pan.
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15
Saute together for another minute before adding the mushroom soaking liquid and the glace de viande or stock.
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16
Turn the heat down, cover, and let braise for about 10 minutes, checking frequently to see that there is enough sauce, and adding a little water and/or stock as necessary.
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17
Taste, correct seasonings, and add some freshly ground pepper.
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18
Enjoy this delight with some steamed new potatoes and/or fresh peas or other compatible seasonal vegetable.
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19
Of course, different kinds of mushrooms can be substituted, including fresh, but I find that using at least some dried mushrooms gives an intensity to the sauce.
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20
And Madeira is every bit as good as Marsala here.
