Escalope of Calf’s Sweetbreads with Fresh Fruit Flavoured with a Peppered Butter Sauce

Name: Escalope of Calf’s Sweetbreads with Fresh Fruit Flavoured with a Peppered Butter Sauce
Yield: Serves 4
Ingredients: 6 oz (175 g) unsalted butter; Juice of ½ lemon; 1 apple; 2 oz (50 g) butter; 6 green and black grapes; 1 orange; 1 egg, beaten with a teaspoon of water; 2 oz (50 g) white flour, seasoned; 4 oz (125 g) white breadcrumbs; 1 oz (25 g) finely snipped chives and parsley; ½ oz (15 g) crushed black peppercorns; 12 cranberries; 10 fl oz (300 ml) double cream; 10 fl oz (300 ml) dry white wine; 1 lb (500 g) calf’s sweetbreads

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

1 lb (500 g) calf’s sweetbreads
2 oz (50

Main course
Sauce

Method

First trim and clean the sweetbreads and place in a saucepan with cold water and a pinch of salt and bring to the boil, so that the sweetbreads heat through and become firm. Remove the saucepan from the heat and leave them in hot liquid for 5 minutes. Re-fresh under cold running water.

Slice each sweetbread thinly and coat with the seasoned flour, eggwash and white breadcrumbs. Meanwhil