SAUTEED SWEETBREADS (LAMB OR VEAL)
Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.
Provided by Bergy
Categories Veal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
- Add sweetbreads, cover and simmer for 20 minutes.
- Immediately drain and cover with cold water.
- Drain and cover with cold water.
- Remove all the membranes and tubes.
- Slice in half crosswise (you'll have 8 halves).
- Dredge in flower& garlic.
- Heat butter& oil in a skillet.
- Saute the sweetbreads until browned3-5 minutes.
- Sprinkle with the bacon.
VEAL SWEETBREAD (PANCREAS)
Veal Pancreas. I actually made this and it was.......different. Tasted good, the texture was a little doughy and it took getting used to.
Provided by David04
Categories Veal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
- Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
- Bring to the boil and let them simmer for a few minutes.
- Then, quickly cool them down in iced cold water.
- Trim them down and peel the membrane off of the sweetbreads.
- In a saucepan, saute sliced mushrooms in butter. Add cream, red wine, and pepper.
- Add the sweetbreads.
- Simmer until the sauce is reduced about half, for approximately 20 minutes.
Nutrition Facts : Calories 541.5, Fat 55.6, SaturatedFat 34.7, Cholesterol 193.6, Sodium 129.1, Carbohydrate 4.8, Fiber 0.2, Sugar 0.6, Protein 3.1
SWEETBREADS (PAN SEARED)
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
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