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Sweetbreads Bechamel

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Sweetbreads bechamel is a saucy sweetbreads recipe made with bechamel sauce. Cooked in milk along with the flavors of parsley and celery, the sweetbreads bechamel can be served as side in meals and is good with fried rice.
  Sweetbreads 2 (2 Pairs)
  Salt 1⁄2 Teaspoon
  Parsley sprigs 1
  Stalk celery 1
  Butter 2 Tablespoon
  Flour 4 Tablespoon
  Rich milk 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
  Egg yolk 1 , well beaten

Soak sweetbreads in salted water 1 hour; drain.
Put in saucepan; cover with water.
Add salt, parsley, and celery; bring to boil.
Reduce heat; simmer 30 minutes.
Remove sweetbreads.
Strain liquor; reserve 1 cup.
Remove fat and connective tissues; cut into small pieces.
Melt butter; stir in flour.
Add milk and reserved stock; stir until thick.
Add sweetbreads; keep hot.
Add parsley and egg yolk

Recipe Summary

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1306 Calories from Fat 475

% Daily Value*

Total Fat 53 g82.1%

Saturated Fat 26.8 g134.2%

Trans Fat 0 g

Cholesterol 2106.4 mg702.1%

Sodium 2650.1 mg110.4%

Total Carbohydrates 61 g20.2%

Dietary Fiber 2.8 g11.2%

Sugars 13 g

Protein 144 g287.7%

Vitamin A 54.8% Vitamin C 37.9%

Calcium 33% Iron 24.2%

*Based on a 2000 Calorie diet

Sweetbreads Bechamel Recipe