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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.
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish

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