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

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


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


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