Sunday Sweetbreads

Recipe Ingredients

4		Pairs Calf's sweetbreads
1 tablespoon	15ml	Vinegar
3 cups	711ml	Water
3 teaspoons	15ml	Salt
4 tablespoons	60ml	Chicken fat
1 cup	62g / 2.2oz	Diced onions
1 lb	454g / 16oz	Mushrooms - sliced
2 tablespoons	30ml	Potato flour
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Paprika
3 tablespoons	45ml	Minced parsley

Recipe Instructions

Wash the sweetbreads and soak in cold water for 20 minutes. Drain.

Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.

Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet. Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley. Heat and serve on toast or in patty shells. Serves 8 to 10 as a first course.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.