Sweetbreads in a Sealed Casserole

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By Jeremiah Tower

Published 2002

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Braised sweetbreads have many variations, but the one I like the most (and that always makes me think of New Years Eve) is when they are bathed in fresh truffles. But then almost anything with fresh truffles is wonderful. I have included this old classic since it can be made two days before serving, sealed, kept in the refrigerator, and heated up at the last moment. When the crust seal is broken and all the aromas escape out onto the table, the result is spectacular.

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