Calf Sweetbreads Meuniere Recipe
Ingredients
| Hot water | 4 Cup (16 tbs) | |
| 1 lb calf sweetbreads, trimmed | ||
| Salt | 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| 1/3 cup bread crumbs parsley, chopped | ||
Directions
Preheat oven to BROIL.
In a casserole dish, bring to a boil water, sweetbreads, salt, 1 tbsp (15 mL) lemon juice and ginger.
Cover.
Over low heat, simmer 20 minutes.
Drain sweetbreads.
Immerse in a bowl of ice cold water.
Remove filaments, veins and connective tissue.
Slice in half lengthwise.
In a small saucepan, over very low heat, melt butter.
Baste sweetbreads.
Dredge with bread crumbs.
Set aside remaining melted butter.
Transfer sweetbreads to a roasting pan with a rack.
Brown in oven 4-5 minutes each side.
Tip sweetbreads into a warm serving dish.
In the same saucepan, combine butter and remaining lemon juice.
Spoon over sweetbreads.
Garnish with parsley.
In a casserole dish, bring to a boil water, sweetbreads, salt, 1 tbsp (15 mL) lemon juice and ginger.
Cover.
Over low heat, simmer 20 minutes.
Drain sweetbreads.
Immerse in a bowl of ice cold water.
Remove filaments, veins and connective tissue.
Slice in half lengthwise.
In a small saucepan, over very low heat, melt butter.
Baste sweetbreads.
Dredge with bread crumbs.
Set aside remaining melted butter.
Transfer sweetbreads to a roasting pan with a rack.
Brown in oven 4-5 minutes each side.
Tip sweetbreads into a warm serving dish.
In the same saucepan, combine butter and remaining lemon juice.
Spoon over sweetbreads.
Garnish with parsley.
Chef
