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

Name: Calf’s Sweetbreads and Kidney with Braised Lentils and Mustard Sauce
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; 1 onion, chopped; 2 rashers streaky bacon, cut into small batons; 1 carrot, chopped; 4 oz (125 g) brown lentils; 1 lb (500 g) prepared calf’s sweetbreads, cut into ½ in. (6 mm) slices; 1 tablespoon mustard; 5 fl oz (150 ml) cream; Lemon juice (optional); 4 oz (100 g) unsalted butter; 5 fl oz (150 ml) reduced veal stock; Dash red wine; 1 calf’s kidney, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

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

Main course
Sauce

Method

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.