Braised Sweetbreads

Any sweetbread preparation must begin with soaking and braising, and the sweetbreads taste even more wonderful if they are cooked a day before serving.

Ingredients

Method

Soak the sweetbreads in salty, cold water for 2 hours, changing the water whenever it becomes bloody. Drain the sweetbreads and put them in a pot. Add cold water to cover by 2 inches, squeeze the lemon juice into the water, and then add the lemons. Bring to a boil, remove from the heat, and let stand for 15 minutes. Drain, put the sweetbreads in a colander, cover with ice, and run cold water over them for 5 minutes.

Reheat the oven to 375°F

Put the vegetable mix, bay leaves, and thyme and parsley sprigs in a casserole just large enough to hold the sweetbreads in a single layer. Cover and cook in the oven for 15 minutes.

Put the sweetbreads on the vegetable mix, pour the stock and wine over them, and season lightly. Reduce the oven temperature to 325°F and braise in the oven, covered, for 45 minutes. Remove the casserole from the oven.

Lift out the sweetbreads, brush off any vegetable mix clinging to them, put them in a bowl, and strain the cooking liquid over them. Let the sweetbreads cool in the liquid.

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