Savory Sweetbreads Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this Savory Sweetbreads. If you have a lot of Meat Meatloaf on hand then Savory Sweetbreads is the recipe you should opt for. Mark this Savory Sweetbreads, or else you will later regret bookmarking this recipe.
Ingredients
2 pairs sweetbreads
Water
1 tablespoon vinegar
Salt and freshly ground black pepper to taste
1/2 cup butter
1 tablespoon chopped onion
1/4 cup flour
1 cup chicken consomme
1 cup light or heavy cream
Chopped parsley or paprika
Directions
1. Soak the sweetbreads in ice water to cover forty-five minutes. Drain and cook slowly fifteen to twenty minutes in water to cover with the vinegar and one teaspoon salt. Drain, cool in ice water and remove all the connective and covering tissues.
2. Split each sweetbread and sprinkle lightly with salt and pepper.
3. Preheat broiler. Melt half the butter and brush the sweetbreads generously with part of it. Broil about three inches from high heat until golden brown on both sides, brushing often with more of the melted butter. Cut the sweetbreads into cubes.
4. While the sweetbreads are broiling, make the sauce. Melt the remaining four tablespoons butter, add the onion and cook until the onion is transparent. Blend in the flour. Stir over low heat for five minutes. Add the consomme. Bring slowly to a boil, continuing to stir constantly. Season to taste with salt and pepper and stir in the cream.
5. Pour sauce over broiled sweetbreads. Garnish with parsley or paprika.
2. Split each sweetbread and sprinkle lightly with salt and pepper.
3. Preheat broiler. Melt half the butter and brush the sweetbreads generously with part of it. Broil about three inches from high heat until golden brown on both sides, brushing often with more of the melted butter. Cut the sweetbreads into cubes.
4. While the sweetbreads are broiling, make the sauce. Melt the remaining four tablespoons butter, add the onion and cook until the onion is transparent. Blend in the flour. Stir over low heat for five minutes. Add the consomme. Bring slowly to a boil, continuing to stir constantly. Season to taste with salt and pepper and stir in the cream.
5. Pour sauce over broiled sweetbreads. Garnish with parsley or paprika.
