Braised Sweetbreads

Directions

1. 1
   PREHEAT OVEN TO 375F (190C).
2. 2
   Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces.
3. 3
   Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess.
4. 4
   Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads.
5. 5
   Cook until they are dark golden on both sides, about 5 minutes per side.
6. 6
   Do not crowd the pan or they won't brown.
7. 7
   Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil.
8. 8
   Cover the skillet and transfer to the oven.
9. 9
   Turn temperature to 325F (160C) and cook 35 minutes, turning once.
10. 10
    Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter.
11. 11
    Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes.
12. 12
    Remove from the heat and whisk in the butter.
13. 13
    When it's time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon.