Sweetbread, Bacon, and Mushroom Brochettes
Instructions:
SWEETBREADS
1 pound [450 g] veal sweetbreads, rinsed thoroughly
Lightly salted water for soaking
Veal or poultry stock to cover
1 tablespoon [15 mL] fresh lemon juice
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CAPER SAUCE: MAKES 11 ⁄ 2 CUPS [360 mL]
- 11⁄2 tablespoons [25 mL] unsalted butter
- 2 shallots, minced
- 11⁄2 tablespoons [25 mL] flour
- 11⁄2 cups [360 mL] brown veal stock
- 3 tablespoons [45 mL] capers, rinsed
- 11⁄2 tablespoons [25 mL] malt vinegar
- Salt and black pepper to taste
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SKEWERS
- 8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares
- 16 medium crimini or button mushroom caps
- 8 wooden skewers, soaked in warm water for 30 minutes
- 1⁄2 cup [120 mL] unsalted butter, melted
- 2 garlic cloves, very finely minced
- Salt and pepper to taste
- 11⁄2 tablespoons [25 mL] parsley, chopped
- 2 teaspoons [10 mL] fresh thyme, chopped
- 2 ounces [55 g] dry unseasoned breadcrumbs
- Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.
- Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.
- Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.
- Cut the pressed sweetbreads into 1-inch [2.5-cm] squares and reserve.
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PREPARAION OF THE CAPER SAUCE
- Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.
- Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.
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COOKING THE SKE WERS
- To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.
- Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.
- Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.
- Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.
- For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.