Croquettes of Sweetbread
- 4 veal sweetbreads
- Salt
- 1 Tbsp vinegar
- Salt
- Pepper
- 1 tsp onion, grated
- 3 egg yolks, beaten
- 1 Tbsp butter
- 1/2 cup cream
- Cracker crumbs
- Cooking oil
- Sliced lemon or parsley
- 3 eggs, beaten
Take the sweetbreads and soak them for about an hour in cold salted water, first removing the pipes and membranes. Then place them in boiling salted water with vinegar and cook them for 20 minutes (be patient, you rascal). After this, drop them again in cold water to become hard to the touch.
Chop the sweetbreads very finely, almost to a paste. Season with salt, pepper and grated onion. Add the beaten egg yolks, butter, cream and enough cracker crumbs to make the mixture stiff enough to roll out into little balls.
Have ready a frying pan half full of fat on the stove, a dish containing 3 smoothly beaten eggs and a platter of cracker dust.
Form the mixture into little balls and roll, roll, roll them in cracker dust, then into the beaten eggs and again in the cracker dust. Drop carefully in the hot fat. When the croquettes are fried a nice rich golden brown, place them on paper towels to drain.
Serve hot with sliced lemon or parsley.
Chop the sweetbreads very finely, almost to a paste. Season with salt, pepper and grated onion. Add the beaten egg yolks, butter, cream and enough cracker crumbs to make the mixture stiff enough to roll out into little balls.
Have ready a frying pan half full of fat on the stove, a dish containing 3 smoothly beaten eggs and a platter of cracker dust.
Form the mixture into little balls and roll, roll, roll them in cracker dust, then into the beaten eggs and again in the cracker dust. Drop carefully in the hot fat. When the croquettes are fried a nice rich golden brown, place them on paper towels to drain.
Serve hot with sliced lemon or parsley.
Submitted by Jul 13, 2009
15 min
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