Sweetbreads With Madeira Sauce

• 3 lobes fresh sweetbreads, about 1 1/2 pounds
• Salt to taste if desired
• 1 bay leaf
• 2 sprigs fresh parsley
• 1/4 teaspoon dried thyme
• 6 peppercorns
• Freshly ground pepper to taste
• 1/2 cup flour
• 3 tablespoons corn, peanut or vegetable oil
• 3 tablespoons butter
• 3 tablespoons finely chopped shallots
• 3/4 pound whole mushrooms, rinsed, drained and quartered
• 13 cup Madeira wine
• 1 cup fresh or canned chicken broth
• 1 teaspoon tomato paste
• 1 tablespoon finely chopped parsley

1. Place the sweetbreads in a saucepan and add cold water to cover.
2. Add salt, bay leaf,parsley,thyme and peppercorns.
3. Bring to a boil and cook 5 minutes.
4. Drain thoroughly.
5. Slice each lobe on the bias into four pieces of equal thickness.
6. Sprinkle the slices on both sides with salt and pepper.
7. Dredge the slices in flour and shake off excess.
8. Heat the oil and 1 tablespoon of the butter in a large, heavy skillet.
9. Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp.
10. Turn the slices and cook 5 minutes or until golden brown and crisp.
11. Transfer to a heated platter.
12. Pour off any fat remaining in the skillet and add 1 tablespoon butter.
13. Add the shallots and mushrooms and stir.
14. Cook until the mushrooms are wilted.
15. Sprinkle the mushroom mixture with the Madeira and stir.
16. Add the broth and tomato paste, and bring to a boil.
17. Add the sweetbread slices in one layer.
18. Cover closely and cook 5 minutes.
19. Transfer the sweetbread slices to a warm platter.
20. Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads.
21. Sprinkle with parsley and serve.

fresh sweetbreads, salt, bay leaf, parsley, thyme, peppercorns, freshly ground pepper, flour, corn, butter, shallots, mushrooms, madeira wine, chicken broth, tomato paste, parsley

Taken from cooking.nytimes.com/recipes/2198 (may not work)