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Veal Sweetbreads With Bacon Recipe
|Veal sweetbread||1 Pound|
|Lemon juice||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Butter/Bacon drippings||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Mushrooms||5 Medium, sliced|
|Dry white wine||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1537 Calories from Fat 788
% Daily Value*
Total Fat 88 g136%
Saturated Fat 50.3 g251.4%
Trans Fat 0 g
Cholesterol 452.2 mg
Sodium 2461.8 mg102.6%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.7 g6.9%
Sugars 10.5 g
Protein 147 g293.8%
Vitamin A 16.1% Vitamin C 20.6%
Calcium 10.4% Iron 5.7%
*Based on a 2000 Calorie diet
Cover with water, adding 1 teaspoon salt and 1 tablespoon lemon juice per quart of water.
Bring to a boil and simmer about 15 minutes.
Drain and plunge sweetbreads immediately into cold water to stop cooking; drain again.
With your fingers and the point of a sharp knife, remove as much of the white connecting membrane as possible and break sweetbreads into bite-sized pieces. (If you are not going to finish cooking them immediately, place them in a bowl of cold water and refrigerate; use within 36 hours.) Fry bacon until crisp; drain, crumble, and set aside for garnish.
Melt butter (or use drippings) in a frying pan and saute onion and mushrooms just until tender.
Add sweetbreads, salt, tarragon, wine, and cream.
Boil rapidly, stirring occasionally, over high heat until sauce is reduced by half and slightly thickened.