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Sweetbreads En Brochette

Chef.Foodie's picture
Ingredients
  Veal sweetbreads 1 Pound
  Mushroom caps 1⁄2 Pound
  Cherry tomatoes 8 , blanched and peeled
  Melted butter 1 Tablespoon
Directions

GETTING READY
1. Start by soaking the sweetbreads in ice water for 2-3 hours, keep changing the ice water from time to time
2. Pick off the membrane

MAKING
3. In acidulated water, simmer the membrane for 10 minutes
4. Cool under cold water, place them on a plate and cover with another plate apply pressure to firm and flatten the sweetbreads
5. Refrigerate for 2 to 3 hours and cut the sweetbreads into 1-inch chunks
6. On 4 skewers, pierce the sweetbread, mushroom caps and tomatoes alternatively and then grill it

SERVING
7. Serve with lemon wedges and Maitre d'Hotel butter

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Servings: 
4

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