Creamed sweetbreads
Tuesday - August 7, 2018 11:12 am ,
Category : RECIPES
Ingredient:
500 g (1 lb) calfs sweetbreads
2 tbsp lemon juice
1 small onion, chopped
A few parsley sprigs
1 bay leaf
Salt and black pepper
45 g (1 ½ oz) butter
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) milk
Chopped parsley, to garnish
Method:
Put the sweetbreads into a bowl, cover with cold water, and add 1 tbsp of the lemon juice. Leave to soak for 2-3 hours.
Drain, rinse, and trim the sweetbreads.
Put the sweetbreads into a large saucepan with the onion, parsley, bay leaf, and a sprinkling of salt and pepper. Cover with cold water and bring slowly to a boil.
Simmer gently for 5 minutes or until just tender, skimming off any scum as it rises to the surface.
Drain the sweetbreads, and reserve 300 ml (1/2 pint) of the cooking liquid. Cut the sweetbreads into bite-sized pieces.
Melt the butter In a saucepan, add the flour, and cook, stirring, for 1 minute.
Remove the pan from the heat, and gradually blend in the milk and reserved cooking liquid. Bring to a boil, stirring constantly, and boil for 2-3 minutes until the mixture thickens. Add the remaining lemon juice and season with salt and pepper.
Add the sweetbreads to sauce and simmer gently of about 5 minutes to warm through. Transfer to warmed plates and garnish with chopped parsley before serving.
500 g (1 lb) calfs sweetbreads
2 tbsp lemon juice
1 small onion, chopped
A few parsley sprigs
1 bay leaf
Salt and black pepper
45 g (1 ½ oz) butter
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) milk
Chopped parsley, to garnish
Method:
Put the sweetbreads into a bowl, cover with cold water, and add 1 tbsp of the lemon juice. Leave to soak for 2-3 hours.
Drain, rinse, and trim the sweetbreads.
Put the sweetbreads into a large saucepan with the onion, parsley, bay leaf, and a sprinkling of salt and pepper. Cover with cold water and bring slowly to a boil.
Simmer gently for 5 minutes or until just tender, skimming off any scum as it rises to the surface.
Drain the sweetbreads, and reserve 300 ml (1/2 pint) of the cooking liquid. Cut the sweetbreads into bite-sized pieces.
Melt the butter In a saucepan, add the flour, and cook, stirring, for 1 minute.
Remove the pan from the heat, and gradually blend in the milk and reserved cooking liquid. Bring to a boil, stirring constantly, and boil for 2-3 minutes until the mixture thickens. Add the remaining lemon juice and season with salt and pepper.
Add the sweetbreads to sauce and simmer gently of about 5 minutes to warm through. Transfer to warmed plates and garnish with chopped parsley before serving.
