Sweetbreads timbale

TIMBALE Of SWEETBREADS 01142 INGREDIENTS for 4 people: 500 g of Sweetbreads of Lamb (replaceable, in Northern Italy, with those of Sardinian lambs, both types of Sweetbreads, must be previously, for 2 hours, a rest in warm water abundant to change three times to remove all traces of the blood), half-calf prelessata brains and then crush with 20 g of butter 50 g butter, 200 g ham, cut into small pieces, 2 Sage leaves, half celery rib, 2 shallots, 2 tablespoons dry white wine.

For the bechamel sauce dense well: 40 g butter, 50 g flour 1/4 of a litre of milk, nutmeg, salt and pepper, 6 drops of Worcestershire sauce, 3 egg yolks, 2 egg whites, salt and white pepper.

For stencils, a large knob of butter.

For the sauce: 4 artichoke artichokes tender (cleansed and ready for cooking), 30 g of butter, the juice of half a lemon, 1 teaspoon of cornflour (cornstarch), 2 egg yolks, 2 tablespoons dry white wine, 4 tablespoons of broth, 3 tablespoons of cream, a pinch of pelucche of tarragon, salt and pepper.

Boil the Sweetbreads of lamb in a saucepan full of salted water to a boil and, after a few minutes, estraetele with the paddle with holes and put them in cold water, just cooled, drain, dry liberatele with a few film knife, cut into small pieces and fry them gently in a saucepan with the shallots, half celery rib, finely chopped Sage leaves.

Season with a pinch of salt and freshly ground white pepper, sprinkle with the white wine and, when the latter will be evaporated, sprinkle with Worcestershire sauce, then bake the pieces of Sweetbreads in Blender and mince them finely together with the ham and half veal brains, passed earlier in a small frying pan with little butter.

Bake the mixture in a bowl and cream., little by little, the very dense béchamel sauce and cooking sauce of Sweetbreads and half veal brains.

Stir thoroughly, then fill in the mixture with the addition of grated Parmesan cheese and egg yolks, beaten aside in a bowl.

When the ingredients are all well mixed, add the whole, lightly, the whipped egg whites until stiff.

Grease with butter, pour stencils in preparation, then cook in a water bath in a preheated oven (180 ›) for thirty minutes.

Meanwhile prepare the sauce of artichokes: cut thin slices the artichokes (previously cut into quarters and left for 10 minutes in water acidulated with lemon juice, then drained and dried).

Cook slowly in a pan together with the butter, bathing them occasionally with a few spoonful of hot broth, season with salt.

When they are tender, beat them up to make them like a cream using the wooden spoon and adding a teaspoon of cornstarch, and combining the egg yolks, the pelucche of tarragon and cream.

Set the sauce in a saucepan on low heat, and always rimescolandola with the wooden spoon, let it cook for twenty minutes to boil, then pour into a bowl.

As soon as the pudding will tip one rassodati one by one in a dish service and winter cherries to taste and presentateli on the table along with the sauce: every guest will pay two or three tablespoons of hot sauce on your plate, you adagerà above a flan garnished on top with some dice of ham.