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Sweetbreads In Poulette Sauce

Western.Chefs's picture
Sweetbreads In Poulette Sauce looks exquisite with finely chopped parsley garnish. Chicken-flavor bouillon Sweetbreads In Poulette Sauce are deliciously finger-licking. Try out this smart recipe and make sure you serve them with ample napkins!
  Veal sweetbreads 1 1⁄2 Pound
  Water 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Salt To Taste
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Chicken flavor bouillon cube/Envelope 1
  Half and half 2⁄3 Cup (10.67 tbs)
  Pepper 1⁄8 Teaspoon
  Egg yolks 3
  Thin white bread slices 6 , toasted
  Chopped parsley 1 Tablespoon (For Garnish)

1. Wash sweetbreads. To precook, in 3-quart saucepan over high heat, heat sweetbreads, 4 cups water, 1 tablespoon lemon juice, and 1 teaspoon salt to boiling. Reduce heat to low; cover and simmer sweetbreads 20 minutes. Drain.
2. Rinse sweetbreads with running cold water; pat dry with paper towels. Remove membrane. Cut out veins and connective tissue. Cut sweetbreads into 1-inch pieces.
3. In same saucepan, over medium heat, into hot butter or margarine, stir flour until blended; cook 1 minute. Gradually stir in chicken-flavor bouillon, half-and-half, pepper, 2/3 cup water, and 1/4 teaspoon salt; cook, stirring constantly, until mixture thickens slightly; reduce heat to low.
4. In small bowl, beat egg yolks slightly; into egg yolks, stir small amount of hot sauce; slowly pour egg mixture back into the sauce; cook, stirring constantly, until mixture thickens (do not boil). Stir in 1 tablespoon lemon juice and 1/4 teaspoon salt. Add sweetbreads and heat through.
5. To serve, place a slice of toast on each of 6 dinner plates; top with some sweetbreads mixture. Garnish with chopped parsley.

Recipe Summary

Main Dish

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Sweetbreads In Poulette Sauce Recipe