Sweetbreads in Brioches with Two Sauces

Name: Sweetbreads in Brioches with Two Sauces
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: ½ bottle full-bodied red wine; sprig of lemon thyme; 600 ml (1 pt) chicken stock; 500 g (1 ¼ lb) strong white flour; 5 eggs; 1 tsp salt; 375 g (13 oz) unsalted butter; 750 g (1½ lb) veal sweetbreads, soaked overnight in cold water; 1 tsp dried yeast; 1 tbls caster sugar; 2 onions, chopped; 1 tsp plain flour and 1 tsp butter mixed together to make beurre manié; 150 ml (¼ pt) warm water; 300 ml (½ pt) (double) cream; 25 g (1 oz) unsalted butter; salt and pepper; 150 g (5 oz) unsalted butter, melted and cooked until it turns brown; grated zest of 2 lemons; 150 ml (¼ pt) dry white wine

Preparation info

Serves
6

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

150 ml (¼ pt) dry white wine
grated zest of 2 lemons

Europe
United Kingdom
Main course

Method

Make the brioches 12 hours in advance. Preheat the oven to 200°C/400°F/Gas Mark 6.

Dissolve the yeast with the sugar in the warm water. Beat the flour, eggs, butter and salt together until well mixed, then gently mix in the yeast liquid. Beat well for 5 minutes. Cover with a da