Veal Sweetbreads with Cream and Herbs
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pairs calf's sweetbreads (or 375 g/12 oz frozen) chicken stock to cover 1 tbsp white wine vinegar
1 shallot, finely chopped 1/4 litre/1/2 pint cream 45 g/1-1/2 oz butter
1 tsp flour 2 tsps chopped chives 2 tsps chopped parsley
2 tsps chopped chervil a little lemon juice and rind salt and freshly ground white pepper
patty cases or pastry shells



1 Soak the sweetbreads in cold water for half an hour, then drain them. Bring them to the boil in the chicken stock and vinegar and cook them gently for 15 minutes. Remove them and wash well under cold water. Take off all the skin and sinew and cut the sweetbreads into 1/4-inch thick slices. Discard the cooking liquor.
2 Melt the butter in a heavy-bottomed frying pan and quickly fry the sweetbreads on each side until tender, letting them acquire a light golden colour.
3 Remove them to a warm plate, add the chopped shallot to the pan and soften this in the remaining butter; sprinkle with the flour and stir this in well. Add the cream and let the sauce come to the boil.
4 Return the sweetbreads to the pan and sprinkle with the herbs, salt and pepper and a little lemon juice and rind. Let them simmer in the sauce for 5 minutes and then fill intol heated pastry cases.

Back