Calf’s Sweetbreads and Kidney with Braised Lentils and Mustard Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • 4 oz (125 g) brown lentils
  • Salt and freshly ground black pepper
  • 1


Soak the lentils overnight in two changes of water. Boil in fresh salted water for about 15 minutes, or until tender, drain and keep hot.

Shallow-fry the onion, bacon and carrot in a little butter. Add the lentils, half the stock and a little red wine. Stir in the rest of the butter, in small pieces, to thicken.

In two hot pans shallow-fry the kidney and sweetbreads separately.