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Braised Sweetbreads au Madere

  • 6 sweetbreads
  • 2 carrots, sliced
  • 2 onions, sliced
  • 7/8 cup Madeira wine
  • 1/2 cup butter
  • Salt and pepper
Parboil sweetbreads; cool. Butter a pan and arrange carrots and onions in bottom. Place sweetbreads over them, season with pepper and salt and put a piece of butter on top of each. Place in oven heated to 350F, 350°F., and cook for 30 minutes (be patient, you rascal). Then add the wine, cover the pan and cook for 20 minutes more, basting frequently until sweetbreads are glazed and the gravy reduced to 1 tablespoon for each sweetbread. Melt the rest of butter in gravy and season to taste.
Submitted by Cassyjean - Torrington, CT May 31, 2009 8 min 50 min 58 min
Recipe Rascal