Braised Sweetbreads
- 1 carrot, thinly sliced
- 1 onion
- 1 stalk celery
- Little bunch of parsley
- 1 bay leaf
- 3 pairs of sweetbreads
- 1 cup butter
- 1/2 cup good stock
- 1/2 cup bread crumbs
- 2 hard-cooked eggs
- 1/2 lemon
- 2 bunches new asparagus
Place carrots, onion and celery in a roasting pan with a few stems of parsley and the bay leaf. Place the sweetbreads, already blanched on top of the vegetables, delicately sprinkle with a little salt and dot with butter. Pour stock over all, then braise the sweetbreads in a slow oven for about 20 minutes (be patient, you rascal).
Put 3 tablespoons butter in a frying pan and cook the breadcrumbs in it until they are a nice golden color. Chop very fine the hard-cooked eggs and some parsley.
As soon as the sweetbreads are cooked, remove from oven and place them on serving platter. Put bread crumbs on top of the sweetbreads, the the chopped eggs and parsley. Squeeze the lemon over all. Heat 1/2 cup of butter to a golden color and pour atop all. Garnish sweetbreads with one bunch of new asparagus tips on either side, and serve like a rascal with a smile on your face. Serves 6.
Put 3 tablespoons butter in a frying pan and cook the breadcrumbs in it until they are a nice golden color. Chop very fine the hard-cooked eggs and some parsley.
As soon as the sweetbreads are cooked, remove from oven and place them on serving platter. Put bread crumbs on top of the sweetbreads, the the chopped eggs and parsley. Squeeze the lemon over all. Heat 1/2 cup of butter to a golden color and pour atop all. Garnish sweetbreads with one bunch of new asparagus tips on either side, and serve like a rascal with a smile on your face. Serves 6.
Submitted by May 27, 2009
17 min
20 min
37 min