Recipe

Sweetbreads Recipe


Sweetbreads Recipe Scearley / All my dishes
2 years, 7 months ago
There are two kinds of sweetbreads: the thymus gland in the throat, and the heart sweetbread in the belly. (The reason why they are called sweetbreads is because if you put "thymus gland" on the menu you couldn't give these things away) Lamb and vea... More
Prep:15m Cook:15m Servings:2

Scearley

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Ingredients
  • 1 c white wine
  • 1 bay leafe
  • 1 tsp peppercorns
  • 1 pair sweetbreads, cleaned
  • 2 Tbsp butter, melted
  • 2 Tbsp flour
  • 1/2 c Marsala
  • salt

Directions
  1. In a saucepan boil the wine, bay leaf and peppercorns.
  2. Turn the heat to low and add sweatbreads. Simmer for 10 minutes.
  3. Remove sweetbreads from the pan and slice into 1/4" slices.
  4. Strain the liquid and set aside.
  5. In a separate pan make a roux of the flour and butter.
  6. Add the reserved liquid to the roux, heat and stir until smooth.
  7. Add Marsala and salt to taste.
  8. Stir until smooth.
  9. Add the sweetbreads to the sauce and heat through.

Not quite what you're looking for? See more Main Dish / Lamb
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