Recipe: Crispy Lamb Sweetbreads and Porcini Mushrooms

Name: Croustillant d'amourettes d'agneau et cèpes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 8 petites amourettes ou rognons blancs épluchés et bien propres50 g de farine tamisée2 œufs entiers battus avec un trait d'huile de tournesol80 g en tant pour tant de chapelure et de parmesan fraîchement râpé mélangés + un peu de poudre de cèpes secs250 g de petits cèpes "boutons"(si possible)20 cl de jus de viande réduit1 gousse d'ail dégermée et réduite en purée100 g de beurre fin et huile de tournesolsel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

8 small sweetbreads or cleaned white kidneys
50 g sifted flour
2 whole eggs beaten with a splash of sunflower oil
80 g equal parts breadcrumbs and freshly grated parmesan mixed + a little dried porcini powder
250 g small porcini mushrooms "buttons" (if possible)
20 cl reduced meat stock
1 garlic clove, de-germed and reduced to a purée
100 g fine butter and sunflower oil
salt and freshly ground pepper

Step-by-step directions

1- Blanch your sweetbreads or white kidneys by plunging them into cold water, bring to a boil for 4 minutes then cool them and cut in half, salt and pepper.

2- Coat your sweetbreads first by passing them through the flour (tap gently) then through the beaten eggs then through the breadcrumb mixture and refrigerate for 15 minutes

3- In a pan pour a little oil and butter, sauté your porcini mushrooms, salt and pepper then heat the pan well, pour in a spoonful of hot water, cover and turn off your heat.

4- In a pan put 60g of butter and a little oil then when your mixture is golden place your sweetbreads in it and cook for 6 minutes on each side then turn off the heat and cover.

5- At serving time, give your pans a little more heat, warm your meat stock and at the last moment add your garlic purée, arrange tastefully on hot plates and....tell me!!
the names of animal testicles are often "flamboyant" so I mention the sweetbreads, the animelles, in old recipes: the Queen's Frivolities highly prized also in Italy under the name of animella and in Spain under the name of criadillas.

Animelles