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Sweetbreads With Beurre Noisette

creative.chef's picture
Ingredients
  Sweetbreads 1 1⁄4 Pound
  White wine vinegar 4 Tablespoon
  Carrot 1
  Celery stalk 1
  Chicken stock/Veal stock 2 Cup (32 tbs)
  Bay leaf 1⁄2
  Thyme sprig 1
  Peppercorns 6
  Clarified butter 3⁄4 Cup (12 tbs)
  Salt To Taste
  Black pepper To Taste
  Seasoned flour 2 Tablespoon
  Unsalted butter 3 Tablespoon
  Olive oil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Lemon wedges 4
Directions

GETTING READY
1) Place sweetbreads in cold water for 1 hour. Change water several times to remove traces of blood.
2) In the last 1/2 hour add 1 tablespoon vinegar to fresh cold water and soak the sweetbreads.
3) Scrape and slice carrot.
4) Wash and slice celery.

MAKING
5) In a pan put fresh cold water and sweetbreads and bring to boil.
6) Turn off heat and take out sweetbreads. Cool under running water.
7) Discard black veins and pull as much thin skin around them without tearing the sweetbreads.
8) Wrap sweetbreads in cheesecloth and place in refrigerator between two weighted plates or wooden boards to flatten them.
9) Place sweetbreads in a pan. Cover in 1 inch stock.
10) Add carrot, celery, bay leaf, thyme, and peppercorns.
11) Cook over low heat and simmer uncovered for 10 minutes.
12) Take out sweetbreads and strain the stock through a fine sieve. Place sweetbreads to the stock and let cool.
13) Take out sweetbreads and dry on a dish towel.
14) In a small pan heat remaining vinegar and boil till it reduces by two-thirds.
15) In another pan, heat clarified butter. As it browns add vinegar.
16) Add salt and freshly ground pepper.
17) With a knife, cut sweetbreads into thick slices.
18) Dust seasoned flour over it and coat lightly.
19) In a heavy skillet melt unsalted butter and olive oil together over moderate heat.
20) Cook sweetbreads for about 3 minutes on each side till light brown.
21) Place sweetbread slices to a heated serving. Pour brown butter over it.

SERVING
22) Sprinkle chopped parsley and serve immediately. Garnish with wedges of lemon. Serve with rice and cucumber au gratin.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Interest: 
Healthy

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