Asparagus, Sweetbreads & Scallops |
| 1 cup chicken stock
15 asparagus 2 cup cream, heavy 1/2 stick butter 1 lb scallops, bay 1 lb sweetbreads truffle shavings, fresh; optional Trim tough ends off asparagus. Cook until barely done in salted water. Cut asparagus into bitesize pieces. Reserve. Blanch sweetbreads. Peel off skin. Cut into bitesize pieces. Reserve. Reduce 1 cup chicken stock to 1/4 cup. Add cream and allow to simmer until the mixture coats the back of a spoon. In a separate pan, melt butter an cook the scallops and the sweetbreads until golden brown. Remove with a slotted spoon. Add asparagus, sweetbreads and scallops to cream sauce. Garnish with truffle shavings (optional).
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