CREAMED SWEETBREADS
The worst part of this recipe is cleaning the sweetbreads. Sweet breads are a gland located in the neck of cattle not what you may otherwise have heard!!!! They have a wonderful delicate flavor and once tried you'll want them again. They are very difficult to find now but if you ask your butcher they should be able to bring them in for you. I also love them breaded and fried. I put six servings but that is only a taste each
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add sweetbreads to 2 cups boiling water, add 1 tbsp vinegar, 1 small bay leaf,1/2 tsp pickling spice, 1/2 tsp salt.
- Add sweetbreads, simmer covered 20 minutes, drain well& cool.
- Remove the membrane from cooled sweetbreads.
- Melt butter, blend in flour, salt& paprika.
- Add broth& cream.
- cook until thickened, stirinng all the while.
- Add sweetbeads, mushrooms& sherry.
- Serve in warm baked patty shells, garnish with parsley sprigs.
Nutrition Facts : Calories 189.5, Fat 16.3, SaturatedFat 10.2, Cholesterol 45.4, Sodium 417, Carbohydrate 4.8, Fiber 0.2, Sugar 0.5, Protein 2.1
BREADED SWEETBREADS
Provided by Craig Claiborne And Pierre Franey
Categories project, appetizer
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
- Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
- Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
- Put the flour in another flat dish. Put the bread crumbs in a third dish.
- Sprinkle the sweetbread slices with salt and pepper.
- Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
- Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
- Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams
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