Stuffed Sweetbreads Recipe
Ingredients
| 4 pairs sweetbreads | ||
| Cold water | ||
| Boiling water | ||
| Stalk celery | 1 | |
| Bay Leaf | 1 | |
| Onion slice | 1 | |
| Lemon juice | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ice water | ||
Directions
Soak sweetbreads in cold water to cover for 1 hour.
Rinse.
Cover with boiling water to which celery, bay leaf, onion, lemon juice, salt and pepper have been added.
Cook gently for 20 minutes.
Drain and plunge into ice water.
When sweetbreads are cold and firm, remove the skin and membranes; cut each sweetbread in half lengthwise.
Rinse.
Cover with boiling water to which celery, bay leaf, onion, lemon juice, salt and pepper have been added.
Cook gently for 20 minutes.
Drain and plunge into ice water.
When sweetbreads are cold and firm, remove the skin and membranes; cut each sweetbread in half lengthwise.
Chef
