Broiled Sweetbreads A La Reich Recipe
Ingredients
| Sweetbreads | 8 | |
| Flour | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon Accent | ||
| Paprika | 1/2 Teaspoon | |
| Melted butter | 1/2 Cup (16 tbs) | |
| 4 thin toast squares | ||
| Capers | 4 Teaspoon | |
| 1 tablespoon Tarragon vinegar | ||
| Worcestershire sauce | 1 Teaspoon | |
| Salt | To Taste | |
Directions
GETTING READY
1. Wash and clean the sweetbreads and soak in water.
2. Pat them dry before cooking.
3. Preheat oven to 350°
MAKING
4. Sift the flour and season with Accent and salt.
5. Dredge the sweetbreads with the seasoned flour.
6. Arrange the sweetbreads in a baking dish.
7. Drizzle the melted butter over them and sprinkle paprika.
8. Place in the preheated oven and broil until golden brown on both sides.
FINALIZING
9. Remove sweetbreads onto a platter.
10. Into the drippings in the pan, stir the tarragon vinegar and the Worcestershire sauce.
11. Heat the sauce over a gentle flame.
SERVING
12. On 4 dinner plates, arrange 2 sweetbreads on each toast square.
13. Sprinkle ½ teaspoon of the chopped capers.
14. Spoon the sauce on top and serve immediately.
1. Wash and clean the sweetbreads and soak in water.
2. Pat them dry before cooking.
3. Preheat oven to 350°
MAKING
4. Sift the flour and season with Accent and salt.
5. Dredge the sweetbreads with the seasoned flour.
6. Arrange the sweetbreads in a baking dish.
7. Drizzle the melted butter over them and sprinkle paprika.
8. Place in the preheated oven and broil until golden brown on both sides.
FINALIZING
9. Remove sweetbreads onto a platter.
10. Into the drippings in the pan, stir the tarragon vinegar and the Worcestershire sauce.
11. Heat the sauce over a gentle flame.
SERVING
12. On 4 dinner plates, arrange 2 sweetbreads on each toast square.
13. Sprinkle ½ teaspoon of the chopped capers.
14. Spoon the sauce on top and serve immediately.
Chef
