Name: Braised Sweetbreads
Yield: Serves 4
Cuisine: American
Ingredients: ½ cup dry white wine; 2 cups chicken, veal, or beef stock; 4 large whole fresh sweetbreads; 4 sprigs fresh parsley; 2 sprigs fresh thyme; 2 bay leaves; 2 lemons, cut in half

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

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

4 large whole fresh sweetbreads
2 lemons, cut in half
2 cups finely diced Aroma

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 f

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Braised Sweetbreads

Ingredients

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