Sweetbreads With Raisins Recipe
Ingredients
| Sweetbreads | 2 Pound | |
| Bacon strip | 4 | |
| Parsley sprigs | 2 , chopped | |
| 2 chervil sprigs, chopped | ||
| Onions | 2 , finely chopped | |
| Carrots | 2 , sliced | |
| 1/2 cup pure grape juice | ||
| Bouillon | 1/4 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Muscat raisins | 1 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
Directions
Let sweetbreads soak in cold water overnight if possible, or at least six hours to extract clogged blood.
Slip off the fine membrane with your fingers and cut out the dark veins and thick membrane.
Place bacon on bottom of the clay baker.
Make a bed of parsley, chervil, onions, carrots.
Finish with sweetbread moistened with grape, lemon juices and sherry.
Season.
Close and bake.
Add Muscat raisins half hour before the end of baking time.
Slip off the fine membrane with your fingers and cut out the dark veins and thick membrane.
Place bacon on bottom of the clay baker.
Make a bed of parsley, chervil, onions, carrots.
Finish with sweetbread moistened with grape, lemon juices and sherry.
Season.
Close and bake.
Add Muscat raisins half hour before the end of baking time.
Chef
