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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. calf's sweetbreads or brains (optional)
3 cups chicken stock
1 carrot
2 celery ribs
1 parsley root
1/2 knob celery
1 sm. leek
2 parsley sprigs
1 can white asparagus tips
1 can button mushrooms
2 lg. (1-1/2 lb. each) lobsters, cooked and shelled (or other seafood)
4 tbsp. butter
4 tbsp. flour
1 anchovy, chopped
1 tbsp. lemon juice
3 tbsp. white wine
3 tbsp. parsley, minced
1 tbsp. dill, minced
6 egg yolks, beaten
2 tbsp. water
6 patty shells
Salt and pepper
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Directions:
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Prepare sweetbreads. Simmer stock with carrot, celery, parsley root, knob celery, leek and parsley sprigs for 15 minutes. Add sweetbreads and cook 30 minutes. Remove sweetbreads from stock pot and dice. Strain the broth, reserving the vegetables for the soup pot and keeping the broth to continue here. Drain asparagus and mushrooms and add their liquids to the stock.
Slice mushrooms and cut asparagus spears into thirds. Cube lobster meat. Heat lobster meat, sweetbreads, asparagus and mushrooms thoroughly in the hot stock. Melt butter in a saucepan. When it bubbles, blend in flour; let the mixture cook until golden-colored. Gradually stir in 2 cups of hot stock. When the sauce is smooth, add chopped anchovy, lemon juice, wine, minced parsley and dill. Remove pan from the flame and stir in beaten egg yolks. Season to taste. Remove lobster, sweet breads, asparagus and mushrooms from stock and put them in the hot sauce. Spoon into patty shells, which have been warmed in the oven, and serve.
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Variations: Substitute brains for sweetbreads. Skip the sweetbreads and increase the amount of lobster. Substitute crab, shrimp, scallops or chunks of a firm white fleshed fish. Skip the asparagus and include 1 tbsp. capers.
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