Braised Sweetbreads
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Braised Sweetbreads
Last updated 6/12/2012 1:10:05 AM. Recipe ID 37220. Report a problem with this recipe.
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      Title: Braised sweetbreads
 Categories: Meats
      Yield: 4 Servings
  1 1/2 lb Calf's sweetbreads
    1/8 ts Ground mace
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      2 tb Flour
      3 tb Flavorless cooking oil
      2 tb Finely minced shallots
      1 c  Dry sherry
      1 c  Low-sodium chicken broth
    1/2 c  Whipping cream
      2 tb Unsalted butter
           Lemon slices
  PREHEAT OVEN TO 375F. Pat the sweetbreads dry and peel and discard
  the most obvious membranes without breaking the sweetbreads into
  small pieces. Mix mace, salt and pepper with flour, and dust the
  sweetbreads, shaking off the excess. Heat the oil in a heavy,
  oven-proof frying pan over medium heat on the stove and add the
  sweetbreads. Cook until they are dark golden on both sides, about 5
  minutes per side. Do not crowd the pan or they won't brown. Tilt the
  pan and pour off any remaining oil and add the shallots, wine and
  broth and bring to a boil. Cover the skillet and transfer to the
  oven. Turn temperature to 325F and cook 35 minutes, turning once.
  Remove pan from oven and use a slotted spoon to transfer the
  sweetbreads to a platter. Add the cream to the cooking juices and
  quickly boil the liquid until it starts to become sauce-like, about
  10 minutes. Remove from the heat and whisk in the butter. When it's
  time for dinner, strain the sauce over the sweetbreads; decorate with
  slices of lemon.

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Recipe ID 37220 (Apr 03, 2005)

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