Sautéed Sweetbreads with Vegetables

Name: Sautéed Sweetbreads with Vegetables
Yield: Serves 4
Cuisine: France
Ingredients: ½ cup/60 g flour seasoned with ½ tsp salt and ¼ tsp pepper; 1 qt/1 l court bouillon; ¾ lb/375 g turnips; 1 lb/500 g celery root; ¼ cup/60 g butter; 1 lb/500 g carrots; 1½ lb/750 g (2-3 pairs) calf’s sweetbreads; 2 tbsp/30 g butter; 1 lb/500 g pearl onions, peeled; 2 tbsp sugar; ½ lb/250 g bacon, cut into lardons; pinch of nutmeg; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Any root vegetable, such as Jerusalem artichoke or salsify, can be used instead of celery root.

Ingredients

1½ lb/750 g (2-3 pairs) calf’s sweetbreads
1 qt/

Europe
France
Bread
Mediterranean

Method

Soak, blanch and trim the sweetbreads (see Preparing). Put them in the court bouillon and poach them for 20-25 minutes. Drain the sweetbreads and press them between two plates with a 2 lb/1