set HyperTextList = []
set VideoList = []
@
SWEETBREADS WITH BASIL

Place the sweetbreads in a large pan of cold water and soak for 1 hour.  Change the water and replace the sweetbreads.  Bring to a boil and simmer for 3 minutes.  Cool and drain.  Cut the sweetbreads into thin slices, put aside.  Place the shallots and Champagne in a pan and cook until completely reduced.  Add the cr¸me fra”che and basil and reduce again until the sauce coats the back of a wooden spoon.  Add salt and pepper.  Coat the sweetbreads with flour, salt and pepper.  Fry them in a large frying pan until golden on both sides, and soft in the center.  Serve on hot plates and spoon over the sauce.  Serve immediately.
@
4 lbs prepared sweetbreads
2 cup cr¸me fra”che
3 shallots, minced
cooking oil
3/4 cup Champagne
4 sprigs of basil
1/3 cup flour
salt, freshly ground pepper
@
15
mn
@
25
mn
@

@
Restaurant
@
Meat
@
Hugues HOUARD
@
Beaujolais
@