1/2 lb sweetbreads 1/2 T salt 2 T butter or margarine 2 T flour 1 1/2 cups sweetbread stock and cream pepper to taste
Soak sweetbreads in cold water 1 hour. Drain and place in fresh cold salted water and bring to boil. Rinse in cold water and remove skin and tissue. Again place in fresh salted boiling water. Skim, then cook 10 minutes. Cube when cold.
Melt butter and margarine in saucepan, add flour, and stir until well blended. Add stock and cream gradually while stirring. Cook slowly for 10 minutes, stirring occasionally. Season to taste. Add sweetbreads and heat thoroughly. Serve on toast or as an omelet filling.
This receipt is sure to separate the gourmands from the poseurs Jimmy - MUCHAS GRACIAS...!!!
-- Best Greg
Quoted message said:
Just in time for the holidays:
1/2 lb sweetbreads 1/2 T salt 2 T butter or margarine 2 T flour 1 1/2 cups sweetbread stock and cream pepper to taste
Soak sweetbreads in cold water 1 hour. Drain and place in fresh cold salted water and bring to boil. Rinse in cold water and remove skin and tissue. Again place in fresh salted boiling water. Skim, then cook 10 minutes. Cube when cold.
Melt butter and margarine in saucepan, add flour, and stir until well blended. Add stock and cream gradually while stirring. Cook slowly for 10 minutes, stirring occasionally. Season to taste. Add sweetbreads and heat thoroughly. Serve on toast or as an omelet filling.
This receipt is sure to separate the gourmands from the poseurs Jimmy - MUCHAS GRACIAS...!!!
-- Best Greg
Quoted message said:
Just in time for the holidays:
1/2 lb sweetbreads 1/2 T salt 2 T butter or margarine 2 T flour 1 1/2 cups sweetbread stock and cream pepper to taste
Soak sweetbreads in cold water 1 hour. Drain and place in fresh cold salted water and bring to boil. Rinse in cold water and remove skin and tissue. Again place in fresh salted boiling water. Skim, then cook 10 minutes. Cube when cold.
Melt butter and margarine in saucepan, add flour, and stir until well blended. Add stock and cream gradually while stirring. Cook slowly for 10 minutes, stirring occasionally. Season to taste. Add sweetbreads and heat thoroughly. Serve on toast or as an omelet filling.
Wow, I adore sweetbreads, but haven't had 'em in *years*! One doesn't even see them at restaurants these days, more's the pity.
Thanks for the recipe, Monsieur Tango!
Spitz -- "Home, James, and don't spare the horses!"
This receipt is sure to separate the gourmands from the poseurs Jimmy - MUCHAS GRACIAS...!!!
-- Best Greg
Quoted message said:
Just in time for the holidays:
1/2 lb sweetbreads 1/2 T salt 2 T butter or margarine 2 T flour 1 1/2 cups sweetbread stock and cream pepper to taste
Soak sweetbreads in cold water 1 hour. Drain and place in fresh cold salted water and bring to boil. Rinse in cold water and remove skin and tissue. Again place in fresh salted boiling water. Skim, then cook 10 minutes. Cube when cold.
Melt butter and margarine in saucepan, add flour, and stir until well blended. Add stock and cream gradually while stirring. Cook slowly for 10 minutes, stirring occasionally. Season to taste. Add sweetbreads and heat thoroughly. Serve on toast or as an omelet filling.
Wow, I adore sweetbreads, but haven't had 'em in *years*! One doesn't even see them at restaurants these days, more's the pity.
Thanks for the recipe, Monsieur Tango!
Spitz
This is exactly the way mom served them for years. :-)
They are also excellent marinated and grilled......
Cheers! Kat -- Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
