The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Basque Sweetbreads in Sauce (Choriak)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds veal sweetbreads 2 quarts water 1/4 cup distilled white vinegar
6 cups chicken stock or use canned 1 bay leaf 1 cup all-purpose flour, seasoned with salt and freshly ground black pepper
3 cloves garlic, peeled and crushed 2 tablespoons olive oil 1/2 cup Basque Tomato Sauce



1 TO PREPARE SWEETBREADS: Wash the sweetbreads and soak in 2 quarts cold water with vinegar for 1-1/2 hours; drain. Poach the sweetbreads in the chicken stock and bay leaf for 15 minutes. Remove the sweetbreads and plunge into cold water. Save the poaching liquid for another use. Allow sweetbreads to cool; drain. Carefully pull off the clear membrane that coats the gland. Separte the sweetbreads into 1-1/2-inch pieces, discarding any gristle or fatty parts.
2 Dust the sweetbreads in the seasoned flour. Heat a large silverstone lined frying pan and brown the sweetbreads in the garlic and oil for a few minutes. Add the Basque Tomato Sauce and toss together in the frying pan until all is hot.

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