Lamb Sweetbreads with Bacon
- Lamb Sweetbreads
- Carrot, turnip, onion
- Sprig of thyme and parsley
- 1 egg
- Bread crumbs, seasoned
- Small bacon slices
Wash and trim the sweetbreads, and boil them in a little water and milk or weak stock for 15-20 minutes; add a few pieces carrot, turnip and onion, thyme and parsley to flavor while cooking. Remove sweetbreads, dry them and when cool, dip in beaten eggs and roll, roll, roll in bread crumbs which have been flavored with salt, pepper and herbs. Fry lightly some small slices of bacon (2 for each sweetbread), then keep them hot. Cook the sweetbreads in the bacon fat; serve on a hot dish garnished beautifully with the cooked bacon strips.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min