Sweetbreads with Madeira

Name: Sweetbreads with Madeira
Yield: 6 servings
Ingredients: ½ cup Madeira; Freshly ground black pepper; 1½ cups Brown Sauce; ¼ cup butter; 3 shallots, chopped; 3 carrots, cut into strips; 1 tablespoon vinegar or lemon juice; Salt; 18 small white onions; 3 pairs of sweetbreads

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pairs of sweetbreads
Salt
1 tablespoon vinegar or lemon juice

Side dish
Main course
Starter

Method

Soak the sweetbreads in cold water for several hours; drain. Bring them to a boil in one quart water with one teaspoon salt and the vinegar. Lower the heat and simmer for four minutes. Drain and place in cold water. When cool, remove connective tissues and tubes but not the top membrane. Press under a weight for several hours.