Sunday Sweetbreads Recipe
Ingredients
| Calf-€™s sweetbreads - 4 pairs, washed | ||
| Vinegar | 1 Tablespoon | |
| Water | 5 Cup (16 tbs) | |
| Kosher salt | 3 Teaspoon | |
| Chicken fat - 4 tablespoons | ||
| Onions | 1 Cup (16 tbs), diced | |
| Mushrooms | 1 pound, sliced | |
| Potato flour | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Parsley | 3 Tablespoon, minced | |
Directions
GETTING READY
1) Soak the sweetbreads in cold water for about 20 minutes. Drain and set aside.
MAKING
2) Take a saucepan and combine together vinegar, 3 cups water, 2 teaspoons salt and sweetbreads in it.
3) Bring the mixture to a boil. Reduce heat and cook for another 20 minutes.
4) Remove the sweetbreads and plunge into ice cold water for about 20 minutes.
5) Measure 2 cups stock and reserve for later.
6) Take out the sweetbreads and remove its membrane. Also, dice the sweetbread.
7) Take a skillet and melt about 2 tablespoons fat in it. Add onions and cook until it turns brown in color.
8) Remove the onions and reserve for later.
9) Melt remaining fat in skillet and cook mushrooms in it for about 5 minutes.
10) Take a bowl and combine stock with flour. Mix until smooth and then stir into the mushrooms.
11) Cook over low heat for about 5 minutes, stirring constantly.
12) Stir in sweetbreads, remaining salt, pepper, parsley, paprika and onions.
SERVING
13) Heat and serve in patty shells or on toast.
1) Soak the sweetbreads in cold water for about 20 minutes. Drain and set aside.
MAKING
2) Take a saucepan and combine together vinegar, 3 cups water, 2 teaspoons salt and sweetbreads in it.
3) Bring the mixture to a boil. Reduce heat and cook for another 20 minutes.
4) Remove the sweetbreads and plunge into ice cold water for about 20 minutes.
5) Measure 2 cups stock and reserve for later.
6) Take out the sweetbreads and remove its membrane. Also, dice the sweetbread.
7) Take a skillet and melt about 2 tablespoons fat in it. Add onions and cook until it turns brown in color.
8) Remove the onions and reserve for later.
9) Melt remaining fat in skillet and cook mushrooms in it for about 5 minutes.
10) Take a bowl and combine stock with flour. Mix until smooth and then stir into the mushrooms.
11) Cook over low heat for about 5 minutes, stirring constantly.
12) Stir in sweetbreads, remaining salt, pepper, parsley, paprika and onions.
SERVING
13) Heat and serve in patty shells or on toast.
Chef
