Salad Of Sweetbreads And Four Peppers
|Lambs sweetbreads||1 1⁄2 Pound|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Dry vermouth||1⁄4 Pint (150 Milliliter Chambery Is Best)|
|Parsley||1 Tablespoon, chopped|
Soak the sweetbreads in plenty of cold water for at least 4 hours, changing the water at least four times.
As the water gets clearer, add a little salt to encourage the final traces of blood to float free.
Put the sweetbreads into cold water in a saucepan, add a squeeze of juice from the lemon and bring slowly to the boil.
Simmer for just 3 minutes, then drain and cool under running cold water.
Pull off any large lumps of membrane , but leave on the thin coating which holds the sweetbreads in shape.
Drain well and sprinkle with a little lemon juice and salt.
Cut a 5 cm/2 inch strip of rind from the lemon, remove all traces of white pith, then chop the rind finely and set aside.
Cut the peppers into fine, even, straight strips.
Throw them into fast-boiling water and blanch for 30 seconds so that the colour brightens.
Plunge immediately into cold water, then drain well.
Put the cream and vermourh into a small saucepan and reduce over medium heat until half the original volume and thick enough to coat the back of a spoon.
Add the sweetbreads to the pan, lower the heat and warm through very gently.
Spoon on to warmed plates.
Sprinkle on the parsley and grate the lemon peel finely directly on to the plates.
Arrange the pepper strips around the edge of the plate in a trellis pattern and serve at once.