11 E. Walton Street
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Hen Egg, Morels, Asparagus Sweetbread
500 g morels, cleaned and halved
160g butter, unsalted
60g shallot, peeled and minced
5g garlic, peeled, degermed, and chopped
300g chicken stock
35g chicken jus
5g salt, fine
4 pc thyme
In a large rondeau, melt the butter over low heat and add the shallots. Sweat thoroughly, without color, until fully cooked. Then add the morels and season with the salt. Allow the water from the morels to cook down fully, then add the cognac. Allow the cognac to reduce to sec, then add the chicken stock and chicken jus. Bring to a simmer and cover with a lid. Simmer covered for 20 minutes. Once cooked, remove the lid and allow the liquid to reduce by 1/3rd. Cool mushrooms in a Tupperware container. Reserve for up to 2 days. Before serving, reheat with the cooking liquid and glaze with the butter and fresh herbs.
For Court Bouillon
750ml white wine
150g celery, large pieces
250g carrots, peeled and large pieces
500g onions, large pieces
12g parsley stems
25g garlic cloves
2 ea lemon, zest
4 ea bay leaves
10g black peppercorns
Place all ingredients in cheesecloth and tie. Place in a stockpot with the water and bring to a simmer. Simmer for 90 minutes. Remove the cheesecloth bundle and discard. Keep liquid hot.
6 ea sweetbreads
Soak the sweetbreads overnight in milk. Rinse off the milk the following day and place into the simmering court bouillon for 8 minutes. Then remove the pot and place the entire contents over a large ice bath to cool rapidly. Once cool, cleaned and cut into 2 ounce portions, dredge in seasoned flour and pan fry until golden brown.
Spoon morel ragout onto plate and finish with asparagus, poached egg and sweetbread.
March 25: Lunchbreak - Hen Egg, Morels, Asparagus Sweetbread
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