Veal Sweetbreads in a Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

In Charleston you often see recipes for sweetbreads teamed with oysters and puff pastry (“patty shells”)—too much gilding the lily for my taste. This is a simpler recipe.


  • 2 pairs of veal sweetbreads
  • 1 teaspoon fresh lemon juice salt and freshly ground black pepper to taste


Soak the sweetbreads in cold water in the refrigerator for an hour to clean them. Drain the water from the sweetbreads, then put them in a saucepan, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 3 minutes. Prepare another bowl of cold water, adding a few drops of the lemon juice. Remove the sweetbreads from the simmering water, drain, and plunge into the cold water