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

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 (

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