13088 Serves 8 Wed Aug 06 08:23:24 -0700 2008 Fri Feb 06 23:29:15 -0800 2009 Licensed http://www.chow.com/recipes/13088 Sat, 07 Feb 2009 07:29:15 GMT The name skuets derives from the mispronunciation of the word “skewers.” This dish is a very popular old English preparation of sweetbreads. When Antonin Carême came to England from France to be the chef for the Prince Regent at the Royal Pavilion in Brighton in 1816, this is one of the few dishes that impressed him enough to include it in his cookbook, L'Art de la cuisine française au dix-neuvième siècle. Traditionally the skewers are served with bread sauce, a seasoned blend of cream and bread-crumbs, but the robust nature of the classic English caper sauce pairs well with this dish.

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Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.

Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.

Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.

Cut the pressed sweetbreads into 1-inch [2.5-cm] squares and reserve.

Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.

Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.

To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.

Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.

Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.

Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.

For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 pound [450 g] veal sweetbreads, rinsed thoroughly

]]> Lightly salted water for soaking

]]> Veal or poultry stock to cover

]]> 1 tablespoon [15 mL] fresh lemon juice

]]> 1½ tablespoons [25 mL] unsalted butter

]]> 2 shallots, minced

]]> 1½ tablespoons [25 mL] flour

]]> 1½ cups [360 mL] brown veal stock

]]> 3 tablespoons [45 mL] capers, rinsed

]]> 1½ tablespoons [25 mL] malt vinegar

]]> Salt and black pepper to taste

]]> 8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares

]]> 16 medium crimini or button mushroom caps

]]> 8 wooden skewers, soaked in warm water for 30 minutes

]]> ½ cup [120 mL] unsalted butter, melted

]]> 2 garlic cloves, very finely minced

]]> Salt and pepper to taste

]]> 1½ tablespoons [25 mL] parsley, chopped

]]> 2 teaspoons [10 mL] fresh thyme, chopped

]]> 2 ounces [55 g] dry unseasoned breadcrumbs

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