Deep-Fried Lambs’ Sweetbreads with Tartare Sauce

Name: Deep-Fried Lambs’ Sweetbreads with Tartare Sauce
Ingredients: 300 g white breadcrumbs; 2-3 medium eggs, cracked and beaten; 70 g plain flour, seasoned well with salt and pepper; 70 g plain flour, seasoned well with salt and pepper; 100 g gherkins, drained and finely chopped; 300 g good mayonnaise; 4 lemons, halved; good-quality vegetable oil for deep-frying; good pinch salt; 5 g thyme; 1 bay leaf; 1 leek, trimmed, washed and roughly chopped; 70 g plain flour, seasoned well with salt and pepper; 1 kg lambs’ sweetbreads; 1 ltr water; 20 peppercorns; 15 g chives, chopped; salt and freshly ground black pepper; 100 g capers; 15 g parsley, washed and chopped; salt and freshly ground black pepper; 1 small onion, peeled and roughly chopped; 1 small carrot, peeled and roughly chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Lambs’ sweetbreads are readily available but not often found in supermarkets, so you will need to ask your butcher. He may offer you frozen ones but you should check the quality (they must be round rather than scraggly). Ask him for the little plump heart sweetbreads, as these are more tender.

Ingredients

1 small onion, peeled and roughly chopped
1 small carrot, peeled and roughly chopped
1 leek, trimmed, washed and roughly cho

Starter

Method

First, mix together all the ingredients for the Tartare Sauce and season.

Put the onion, carrot, leek, bay leaf, thyme, salt, peppercorns and water in a pan, bring to the boil and simmer for 10 minutes. Add the sweetbreads, bring back to the boil and remove the pan from the heat. Let the sweetbreads cool in the cooking liquor. Drain them and remove any excess fat from them with your fin