Eggs Derby with Sweetbreads
From chef Lee Hillson
2 large sweetbreads
1 1/4 teaspoons salt, divided use
1 cup sweetbread stock (from cooking the sweetbreads)
1 cup plus 1 to 3 tablespoons heavy cream
4 tablespoons (1/2 stick) butter
8 ounces fresh morels
4 tablespoons all-purpose flour
4 tablespoons finely chopped country ham
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
4 to 6 tablespoons bourbon
6 poached eggs
1/2 cup Parmesan cheese, grated
1/2 cup sharp Cheddar cheese, grated
1/2 cup slivered almonds
Place sweetbreads in small saucepan and cover with cold water. Stir in 1 teaspoon salt. Bring to a boil, reduce heat and simmer until sweetbreads are plump and feel slightly firmer to the touch, about 3 minutes. Transfer sweetbreads with slotted spoon to a bowl of ice water and set aside until cool enough to handle. Discard all but 1 cup of cooking liquid to use as stock.
Drain sweetbreads. Cut away any fat and pull away as much of membranes and connective tissue as possible without breaking them up. Cut sweetbreads into thumb-size pieces. Place in a bowl, add 1 cup of cream and set aside.