Sweetbreads
From scearley 18 years ago
- 15 minutes to make
- Serves 2
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 veal sweetbreads are much better and more tender than beef. Read more Buy one 'pair' of sweetbreads for two people as they come paired. Don't be put off by sweetbreads. Many think of them as the type of food to be attempted by exalted chefs only. But these are very easy. And incredibly delicately flavored. See less
Ingredients
- 1 c white wine shopping list
- 1 bay leafe shopping list
- 1 tsp peppercorns shopping list
- 1 pair sweetbreads, cleaned shopping list
- 2 Tbsp butter, melted shopping list
- 2 Tbsp flour shopping list
- 1/2 c marsala shopping list
- salt shopping list
How to make it
- In a saucepan boil the wine, bay leaf and peppercorns.
- Turn the heat to low and add sweatbreads. Simmer for 10 minutes.
- Remove sweetbreads from the pan and slice into 1/4" slices.
- Strain the liquid and set aside.
- In a separate pan make a roux of the flour and butter.
- Add the reserved liquid to the roux, heat and stir until smooth.
- Add Marsala and salt to taste.
- Stir until smooth.
- Add the sweetbreads to the sauce and heat through.
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