Sweetbreads Bechamel Recipe
Sweetbreads bechamel is a saucy sweetbreads recipe made with bechamel sauce. Cooked in milk along with the flavors of parsley and celery, the sweetbreads bechamel can be served as side in meals and is good with fried rice.
Ingredients
| 2 pairs sweetbreads | ||
| Salt | 1/2 Teaspoon | |
| Parsley sprigs | 1 | |
| Stalk celery | 1 | |
| Butter | 2 Tablespoon | |
| Flour | 4 Tablespoon | |
| 1 cup rich milk | ||
| Parsley | 1 Tablespoon, chopped | |
| Egg yolk | 1 , Well beaten | |
Directions
Soak sweetbreads in salted water 1 hour; drain.
Put in saucepan; cover with water.
Add salt, parsley, and celery; bring to boil.
Reduce heat; simmer 30 minutes.
Remove sweetbreads.
Strain liquor; reserve 1 cup.
Remove fat and connective tissues; cut into small pieces.
Melt butter; stir in flour.
Add milk and reserved stock; stir until thick.
Add sweetbreads; keep hot.
Add parsley and egg yolk
Put in saucepan; cover with water.
Add salt, parsley, and celery; bring to boil.
Reduce heat; simmer 30 minutes.
Remove sweetbreads.
Strain liquor; reserve 1 cup.
Remove fat and connective tissues; cut into small pieces.
Melt butter; stir in flour.
Add milk and reserved stock; stir until thick.
Add sweetbreads; keep hot.
Add parsley and egg yolk
Chef
