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Sweetbreads Mousse

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  Sweetbreads 3⁄4 Pound
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Celery ribs 2
  Onion 1⁄4 Cup (4 tbs), chopped
  Unflavored gelatin 1 Tablespoon
  Sweetbreads stock 1⁄4 Cup (4 tbs) (cold)
  Sweetbreads stock 1⁄4 Cup (4 tbs) (hot)
  Heavy cream 1 Cup (16 tbs), whipped
  Lemon 1⁄2 , juiced
  Minced green onions 1 Tablespoon
  Finely chopped celery 1 Tablespoon
  Finely chopped green pepper 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon

Wash sweetbreads in cold running water.
Pour 4 cups of water in a saucepan and add lemon juice, salt, celery, onion and peppercorns.
Bring to a boil and add sweetbreads.
Simmer for 20 minutes.
Put sweetbreads in cold water for 15 minutes until they are firm enough to handle.
Remove skin and membrane.
Strain and reserve stock.
Break sweetbreads into small pieces.
Soften gelatin in 1/4 cup cold sweetbreads stock.
Heat another 1/4 cup of stock and stir in gelatin and dissolve.
Cool mixture until it thickens.
Fold in whipped cream.
Fold in sweetbreads, lemon juice, green onion, celery, green pepper and season with salt, pepper and paprika.
Pour into mold, or individual molds, and chill until firm.

Recipe Summary

Side Dish

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Sweetbreads Mousse Recipe