Sweetbreads In Brandy Cream Recipe

Summary

Difficulty LevelBit DifficultHealth IndexAverage
CourseMethod
Interest Group

Ingredients

 Sweetbreads1 1⁄4 Pound (Fresh Or Frozen)
 Water1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon
 Salt1⁄2 Teaspoon
 Butter/Margarine4 Tablespoon
 Mushrooms3⁄4 Pound, sliced
 Sliced carrots1⁄2 Cup (8 tbs)
 Onion1 Medium, chopped
 Beef bouillon cubes2 , dissolved in 1 cup hot water
 Currant jelly2 Tablespoon
 Dry rosemary1⁄2 Teaspoon
 Whipping cream1⁄4 Cup (4 tbs)
 Brandy1⁄4 Cup (4 tbs)
 Hot buttered toast1

Nutrition Facts

Serving size: Complete recipe

Calories 2140 Calories from Fat 885

% Daily Value*

Total Fat 99 g152.9%

Saturated Fat 53.4 g267%

Trans Fat 0 g

Cholesterol 2816.5 mg938.8%

Sodium 5178.7 mg215.8%

Total Carbohydrates 75 g25.2%

Dietary Fiber 10.6 g42.5%

Sugars 40 g

Protein 198 g396.4%

Vitamin A 235.5% Vitamin C 57.4%

Calcium 15.9% Iron 17.1%

*Based on a 2000 Calorie diet

Directions

Soak fresh sweetbreads for 1 hour in cold water to cover; soak frozen sweetbreads until thawed.
Drain well.
Place in a 3 quart casserole.
Add the 1/2 cup water, lemon juice, and the 1/2 teaspoon salt.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 10 to 12 minutes or until sweetbreads are firm and no longer pink throughout.
Let stand, covered, for 10 minutes; drain well.
With your fingers, remove membrane and tubes from sweetbreads and discard.
Separate sweetbreads into small clusters. (At this point you may cover and refrigerate until next day.)
Place 2 tablespoons of the butter in a 7 by 11 inch baking dish.
Microwave, uncovered, on HIGH (100%) for 1 minute.
Stir in mushrooms.
Microwave, uncovered, on HIGH (100%) for 3 minutes, stirring after 2 minutes.
Lift out mushrooms and set aside.
Add remaining 2 tablespoons butter to dish along with carrot and onion.
Cover with plastic wrap.
Microwave on HIGH (100%) for 3 minutes, stirring after 2 minutes.
Pour bouillon over vegetable mixture.
Microwave, covered, on HIGH (100%) for 12 to 14 minutes (stirring after 6 minutes) or until vegetables are very tender when pierced.
Add jelly and rosemary and stir until jelly is melted.
Pour vegetable mixture into a blender or food processor and whirl until smooth.
Return to baking dish.
Stir in sweetbreads, mushrooms, cream, brandy, and salt and pepper to taste.
Cover with plastic wrap.
Microwave on MEDIUM HIGH (70%) for 3 to 4 minutes (on MEDIUM for about 6 minutes), or until heated through.
Spoon over buttered toast.
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