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Ingredients

• 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

Description

Chow