Recipe: Fricassee of sweetbreads with asparagus
- Published
In a moment of Jane Austen-induced madness (blame the film Austenland or Joanna Trollope’s upcoming re-write of Sense And Sensibility), we’ve selected a period-inspired autumn dish. According to writer and chef Pen Vogler, this is “an old-fashioned supper fit for Mr Woodhouse and his guests.” Two hundred years ago, when Pride And Prejudice was written, such a supper would be taken in the drawing room, after dinner, at about 9pm. So make like the Regency set and get cooking.
Kcal: 586 per serving
Fat: 28.4g per serving
Sat Fat: 1.4g per serving
IngredIentS (ServeS Four):
- 4 lamb sweetbreads (preferably stomach sweetbreads)
- Flour, seasoned with salt, pepper, nutmeg
- 100g white button mushrooms, finely chopped
- 1 spring onion, chopped
- Knob of butter
- Lemon juice to taste
- Large bundle of asparagus (about 18 spears)
- Small glass of white wine
- Sea salt and freshly ground black pepper
- 1 tbsp parsley, finely chopped
Step 1: To prepare sweetbreads, soak in cold water for 2-3 hours, changing the water three or more times until they are white.
Step 2: Place them in a pan of fresh water, bring it to a boil and simmer for 3-4 minutes. Remove and place in iced water.
Step 3: Once cool, remove any visible gristle with your fingers.
Step 4: Dry the sweetbreads thoroughly, then slice them, coat in the seasoned flour and fry them until each side is crisp and golden. Remove from pan and keep warm.
Step 5: To the same pan, add the mushrooms, spring onion and knob of butter, and cook over medium heat for a few minutes.
Step 6: Meanwhile, steam or boil the asparagus lightly. Add the wine to the mushroom pan, let it boil, and reduce for a minute. Add salt, pepper and parsley to taste.
Step 7: Return sweetbreads to the pan briefly. Serve mixture with the asparagus and a squeeze of lemon.
From Dinner With Mr Darcy by Pen Vogler (£16.99 hardback, CICO Books), available from 10 October