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Sweetbreads En Brochette's picture
  Veal sweetbreads 1 Pound
  Mushroom caps 1⁄2 Pound
  Cherry tomatoes 8 , blanched and peeled
  Melted butter 2 Tablespoon

To prepare the sweetbreads for the grill, soak them in several changes of ice water for 2 or 3 hours.
Pick off as much of the membrane as possible; then simmer in acidulated water (1 quart water, 2 tablespoons lemon juice, 2 teaspoons salt) for 10 minutes.
Cool quickly under cold running water.
Arrange them on a plate, place another plate on top and weight the top plate to firm and flatten the sweetbreads and to squeeze out any excess water.
Refrigerate for 2 to 3 hours.
Cut the sweetbreads into 1 inch chunks.
Alternate on 4 skewers with the mushroom caps and tomatoes.
Serve with lemon wedges and Maitre d'Hotel Butter.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1055 Calories from Fat 385

% Daily Value*

Total Fat 43 g66.7%

Saturated Fat 22 g109.9%

Trans Fat 0 g

Cholesterol 276.2 mg92.1%

Sodium 2267 mg94.5%

Total Carbohydrates 10 g3.5%

Dietary Fiber 5.1 g20.3%

Sugars 4.3 g

Protein 146 g291.3%

Vitamin A 31% Vitamin C 37.3%

Calcium 2.9% Iron 0.03%

*Based on a 2000 Calorie diet

Sweetbreads En Brochette Recipe