Curried Sweetbreads with Fettuccine

Name: Curried Sweetbreads with Fettuccine
Yield: 6 to 8 Servings.
Ingredients: 1 pair (about 1½ pounds) sweetbreads; Salt to taste; 2 sprigs fresh thyme, or ½ teaspoon dried; 6 sprigs fresh parsley; 1 bay leaf; 2 sprigs fresh thyme, or ½ teaspoon dried; 1 carrot, scraped and thinly sliced; 1 carrot, scraped and thinly sliced; 1 clove garlic, finely chopped; 1 small onion, thinly sliced; 1½ pounds fettuccine or linguine; 1 cup heavy cream; ¾ cup grated Parmesan cheese; 10 tablespoons butter, at room temperature; 2½ cups chicken broth; 1 tablespoon curry powder; ½ pound mushrooms, thinly sliced

Preparation info

6 to 8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 pair (about 1½ pounds) sweetbreads
Salt to taste
1 carrot, scraped and thinly sliced

Main course
Pasta

Method

Place the sweetbreads in a basin of cold water and refrigerate several hours. Drain and put the sweetbreads in a saucepan and add cold water to cover. Add salt to taste and bring to the boil. Simmer 5 minutes. Drain and immediately run under cold running water.
Weight the sweetbreads, which improves their texture. To do this, place the sweetbreads in a deep plate