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Sauteed Sweetbreads

2 lb. sweetbreads (veal thymus glands)
1 yellow onion, large
1/4 tsp. rosemary leaves, chopped very fine
6 sage leaves, chopped very fine
1 cloves garlic, minced
1 cup dry sauterne or Chablis
1 lb. crimini button mushrooms
1/2 cup homemade soup stock
1/4 cup soaked porcini mushrooms, chopped
3 Tbs. flour
2 Tbs. white vinegar
2 Tbs. olive oil

Soak sweetbreads in abundant cold water for two hours; change water
two or three times. Add 3 Tbs. of white vinegar to last soak. Peel
any membranes and tubules from the meat. Par boil for 10 minutes;
plunge in abundant ice or cold water. Trim or pull of any more

Slice the sweetbread into 3/8" slices, pat dry. Dust the sweetbreads
in the flour and brown them well over very high heat in a cast iron
pan with added olive oil. Reserve remaining flour. When the
sweetbreads are nicely browned add onion, garlic sage and rosemary
and saut\xe9 in olive oil/sweetbread mixture in the cast iron
skillet. Cook until the onions are transparent; you may need a
little more oil.

Add the wine to the skillet, a little at a time, until it all
evaporates. Cut the button mushrooms in 1/2 or 1/4 (depending on
their size), and add them to the skillet\x85also add the porcini
mushrooms (and their soaking water). Add remaining flour and stir
in well, then add homemade stock. Keep on heat until a rich gravy
forms and then serve.


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