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Sweetbreads In Brandy Cream

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  Sweetbreads 1 1⁄4 Pound (Fresh Or Frozen)
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 4 Tablespoon
  Mushrooms 3⁄4 Pound, sliced
  Sliced carrots 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Beef bouillon cubes 2 , dissolved in 1 cup hot water
  Currant jelly 2 Tablespoon
  Dry rosemary 1⁄2 Teaspoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  Hot buttered toast 1

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.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.3 (14 votes)

Nutrition Rank

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

Sweetbreads In Brandy Cream Recipe