Sweetbreads in Envelopes

Name: Sweetbreads in Envelopes
Yield: Serves 4
Ingredients: 4 large croûtons, fried in butter; 4 large croûtons, fried in butter; Salt and pepper; Salt and pepper; 1 heaped tablespoon finely chopped fresh herbs, to include tarragon, parsley and chervil; 1 heaped tablespoon finely chopped fresh herbs, to include tarragon, parsley and chervil; 1 heaped tablespoon finely chopped fresh herbs, to include tarragon, parsley and chervil; 1 heaped tablespoon finely chopped fresh herbs, to include tarragon, parsley and chervil; 2 oz (50 g) melted butter; 1¼ lb (550 g) veal sweetbreads

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Ingredients

1¼ lb (550 g) veal sweetbreads
2 oz (50

Main course

Method

Wash the sweetbreads well under cold running water for 10 minutes or so and then plunge them into boiling water for 3 or 4 minutes. Rinse under cold water and dry them. Cut them into 4 slices, paint them with the melted butter and place each one into a foil envelope. Wrap the tin foil to make parcels and cook over the embers of your fire for 5 minutes on each side.

Open the foil parcels