Prepared Sweetbreads Recipe - Cooking Index
Prepared Sweetbreads Recipe - Cooking Index
| 1 lb | 454g / 16oz | Sweetbreads |
| 2 cups | 474ml | Milk |
| 2 | Lemons - halved | |
| 1 tablespoon | 15ml | Salt |
| 1 | Freshly-ground black pepper |
Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry.
To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don't press them enough they will be spongy.
To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe.
This recipe yields 1 pound sweetbreads.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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