Fricassée of sweetbreads

Name: Fricassée of sweetbreads
Yield: To Serve Three-Four
Cuisine: United Kingdom
Ingredients: 1 tablespoon finely chopped parsley; salt and pepper; salt and pepper; 1 teaspoon mild Dijon mustard; 3 tablespoons brandy; 50 g (2 oz) butter; 150 ml (¼ pint) double cream; squeeze of lemon juice; bouquet of parsley, thyme and bayleaf; 1 stick celery; bouquet of parsley, thyme and bayleaf; bouquet of parsley, thyme and bayleaf; 275 ml (½ pint) stock; 675 g (1½ lb) lambs’ or calves’ sweetbreads; 1 small onion, peeled and sliced; 1 carrot, peeled and sliced; 675 g (1½ lb) lambs’ or calves’ sweetbreads; 675 g (1½ lb) lambs’ or calves’ sweetbreads

Preparation info

To Serve
Three-Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

675 g (1½ lb) lambs’ or calves’ sweetbreads
275 ml (

Europe
United Kingdom
Stew
Gluten-free

Method

Soak the sweetbreads in cold water for 2 hours to remove the impurities, changing the water from time to time. Drain and put into a pan of cold water, bring to the boil and simmer for 2 minutes, skim well, then drain and plunge into cold water. Skin them, removing any thick layers of connective tissue.

Put them into the cleaned saucepan again with the stock, peeled and sliced carrot and