Fricassee of Pork and Sweetbreads with Asparagus

Nutrition
Calories: 634 kcalCarbohydrates: 25 gProtein: 33 gFat: 60 gSaturated Fat: 35 gCholesterol: 198 mgSodium: 610 mgFiber: 7 gSugar: 9 gVitamin A: 49.875 IUCalcium: 75 mgIron: 18 mg
Ingredients
- 12 whole asparagus spears medium thickness
- 2 oz Shiitake mushroom caps
- 2 tsp Butter
- 2 oz Pistachios in shell
- 6 oz chicken or veal mousseline
- 1/2 oz Butter
- 1 oz Shallots
- 1 whole garlic clove
- 8 oz Lean pork well trimmed
- 6 oz Veal sweetbreads
- 1 tablespoon flour
- 3 oz White wine
- 6 oz White veal stock or white chicken stock
- 1 ½ oz heavy cream hot
- 1 pinch salt
- 1 pinch white pepper
Instructions
- Cut off the top 2 to 2-1/2 inches (5 to 6 cm) of the asparagus spears; reserve the bottoms for soups or for another purpose. Wash the asparagus spears, boil until al dente, cool under cold water, and drain. Cut them in half lengthwise.
- Cut the mushroom caps into julienne. Sauté briefly in butter until tender. Cool.
- Blanch and peel the skins from the pistachios. Chop the nuts coarsely.
- Prepare quenelles in one of two ways.
- a. Using small spoons, make oval quenelles or
- Put the veal or chicken mousseline in a pastry bag fitted with a large tube. Make quenelles by forcing the mixture from the bag over simmering, salted water and cutting off 1-inch lengths. Simmer until cooked through. Remove with a slotted spoon and drop into ice water. Drain and keep the quenelles chilled.
- Peel and mince the shallots and garlic.
- Cut the pork into medium dice.
- Prepare, blanch, and press the sweetbreads. Break into small pieces.
- Heat the butter in a saucepan or braising pan over low heat. Add the shallot and garlic; sweat until tender. Do not brown.
- Add the pork and sweetbreads. Sauté over medium heat but do not brown.
- Sprinkle the flour over the meat and stir in. Cook 2 to 3 minutes.
- Stir in the wine and stock. Bring to a simmer, stirring. Cover loosely and simmer until the pork is tender.
- When the pork is tender, drain the liquid from the solids and check the quantity. There should be about 1-1/2 oz per portion. If necessary, reduce the liquid over moderate heat, or if there is not enough liquid, add white stock.
- Add the hot cream. Return the solids to the liquid. Also add the asparagus, mushrooms, and quenelles. Heat gently. Adjust the seasonings with salt and white pepper.
- Arrange the fricassée on hot dinner plates or shallow soup plates. Concentrate the solids in the center of the plate, mounding slightly, and let the sauce flow toward the outside of the plates.
- Drizzle a little hot glace de viande around the outside edge of the sauce. If desired, swirl it a bit with the point of a knife or the tines of a dinner fork.
- Sprinkle the meat with chopped pistachios.