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Calf Sweetbreads Meuniere

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  Hot water 4 Cup (64 tbs)
  Calf sweetbreads 1 Pound, trimmed
  Salt 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Bread crumbs 1⁄3 Cup (5.33 tbs)
  Parsley 1 Tablespoon, chopped

Preheat oven to BROIL.
In a casserole dish, bring to a boil water, sweetbreads, salt, 1 tbsp (15 mL) lemon juice and ginger.
Over low heat, simmer 20 minutes.
Drain sweetbreads.
Immerse in a bowl of ice cold water.
Remove filaments, veins and connective tissue.
Slice in half lengthwise.
In a small saucepan, over very low heat, melt butter.
Baste sweetbreads.
Dredge with bread crumbs.
Set aside remaining melted butter.
Transfer sweetbreads to a roasting pan with a rack.
Brown in oven 4-5 minutes each side.
Tip sweetbreads into a warm serving dish.
In the same saucepan, combine butter and remaining lemon juice.
Spoon over sweetbreads.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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