Sauteed Sweetbread with Caramelized Shallots

Preparation info
  • serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 1 calf’s sweetbread
  • 225 g (8 oz) shallots
  • 175


Soak the sweetbread in several lots of fresh water for 3 hours to clean out the blood. Then place in a saucepan, cover with fresh cold water and bring to the boil slowly. Remove from the heat and allow to cool, then drain and carefully pull off the outside skin, membranes and nodules of fat.

Dip the shallots in a saucepan of boiling water for 1 minute then run under cold water until coo