Recipes For Cooking Sweetbreads

Sweetbreads Larded And Baked (Hotel Touraine)

Larded Sweetbread Baked. Touraine Style Recipe

2 pairs of sweetbreads. 1 can of peas or pint of cooked fresh peas. Truffles. 3 tablespoonfuls of butter. 3 tablespoonfuls of butter or cream. 2 slices of onion. 3 large mushroom caps. 6 slices of carrot. 2 tablespoonfuls of butter. 1/4 cup of glaze (dark). 1 tablespoonful of flour. 1 cup of cream.

Lard the blanched sweetbreads with truffles, sauté in the butter with the onion and carrot, drain off the butter, add the glaze and cook in a moderate oven, basting often, until the sweetbreads are well glazed; the cooking is simply to reheat and glaze them. Pass the peas through a sieve, season with salt and pepper and reheat with the butter, or cream. If the peas have been canned, add a teaspoonful of sugar. When the pea-pulp is reheated and quite dry, shape into nests, using a pastry-bag and tube. Dispose the sweetbreads in the nests and pour about them the mushrooms, cut in julienne style, sautéd in the butter, dredged with the flour, and then simmered in the cup of cream and the liquid left in the pan in which the sweetbreads were glazed.

Larded Sweetbreads Baked Recipe

Lard two pairs of blanched sweetbreads, alternately, with small salt pork lardoons, and lardoons cut from the yellow rind of a lemon. Set in a dish into the oven with a cup of brown stock, to which bits of salt pork and vegetables have been added and let cook twenty minutes, basting frequently. Serve with a brown mushroom sauce, or with the stock in the pan, thickened with roux and strained.

Fried Sweetbreads Recipe

Cut the parboiled and cooled sweetbreads in slices of uniform thickness, egg-and-bread-crumb and fry in deep fat. Dress on a hot folded serviette. Serve with Bernaise, or Tartare sauce, or omit the sauce and serve with green peas. They may be sautéd in butter instead of frying in deep fat.

Sweetbreads In Brown, Cream, Bechamel Or Poulette Sauces

Parboiled and cooled sweetbreads cut into cubes, reheated in any one of the sauces mentioned above, mixed with cooked chicken, mushrooms, veal or oysters, also cut in cubes are served in patties, timbale cases, vol-au-vents, etc. They are also chopped coarsely and used in croquettes either alone, or in combination with other material.