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Sweetbreads En Brochette

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

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Interest: 
Gourmet

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