Veal Sweetbreads With Herb Butter Recipe
Ingredients
| Onion | 1 | |
| 1 1/2 lbs. veal sweetbreads | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 5 white peppercorns | ||
| Lemon juice | 4 Tablespoon | |
| Basil | 1 Bunch (100gm) | |
| Several sprigs thyme | ||
| Parsley | 1/2 Bunch (100gm) | |
| Butter | 3 Tablespoon | |
| Salt | 1 Pinch | |
| Pinch of freshly ground white pepper | ||
| Lemon | 1 | |
Directions
Peel and quarter the onion.
Wash the sweetbreads and remove the fibers and veins.
Bring the water to a boil with the salt.
Add the quartered onion, peppercorns and lemon juice.
Simmer the sweetbreads 15 minutes.
Wash and pat the herbs dry.
Remove the leaves of the basil and thyme and chop with the parsley.
Reserve a few basil leaves for garnish.
Skin the sweetbreads and cut into large pieces.
Heat the butter in a pan and saute the sweetbreads.
Add the herbs and season with the salt and pepper.
Wash the lemon in lukewarm water, pat it dry and cut into sections.
Wash the sweetbreads and remove the fibers and veins.
Bring the water to a boil with the salt.
Add the quartered onion, peppercorns and lemon juice.
Simmer the sweetbreads 15 minutes.
Wash and pat the herbs dry.
Remove the leaves of the basil and thyme and chop with the parsley.
Reserve a few basil leaves for garnish.
Skin the sweetbreads and cut into large pieces.
Heat the butter in a pan and saute the sweetbreads.
Add the herbs and season with the salt and pepper.
Wash the lemon in lukewarm water, pat it dry and cut into sections.
Chef
