Receta Blanquette Ris D'agneau En Croute
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 lb lamb sweetbreads
1 x unsliced sandwich bread loaf - (10") cut into four 2"-thk slices, slices hollowed out leaving 1/2" crust
1 x egg white beaten Finely-minced parsley to garnish
2 Tbsp. butter
2 Tbsp. flour
2 c. veal stock Salt to taste Freshly-grnd black pepper to taste
2 x bay leaves Clarified butter as needed

Soak sweetbreads in bowl of cool water for 1 hour. Drain and place in fresh cool water in saucepan and bring slowly to boil. Drain and place in fresh bowl of water, then drain and remove skin. Slice in 1/2 and set aside.
Meanwhile, heat oven to 400 degrees. Paint bread with clarified butter and toast for 15 min. Remove from oven and lightly paint edges with egg white. Coat edges with most of parsley and keep hot.
Heat butter in saucepan and add in flour. Stir to create a roux and cook 1 minute over low heat. Add in veal stock, increase heat and whisk till it boils. Season with salt and pepper and add in bay leaves. Reduce to simmer and cook 5 min.
Heat clarified butter in frying pan over medium heat. Add in champignons and onions and fry gently for 2 min. Season with salt, pepper and lemon juice. Remove from heat and add in to sauce. Add in sweetbreads and simmer 5 min.
Combine 2 Tbsp. cream with egg yolks. Add in a little warm sauce to egg/cream mix and return all to sauce, stirring carefully. Remove bay leaves and add in remaining cream to sauce.
To serve, fill croustades with sweetbread mix and sprinkle with parsley and paprika.
This recipe yields 4 servings.
Comments: A specialty of Fanny's Restaurant in Melbourne, Australia.