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Veal Sweetbreads in a Cream Sauce
- Serves
4
- Difficulty
Easy
Published 1992
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.
Ingredients
2 1 teaspoon
Method
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
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