Sweetbreads in Individual Casseroles

Preparation info
  • 4

    main-course servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pairs of sweetbreads
  • 2 tablespoons lemon juice
  • 2 teaspoons

    Method

    1. Soak the sweetbreads in ice water for forty-five minutes; drain. Cover with boiling water containing the lemon juice and salt. Simmer for fifteen to twenty minutes.

    2. Drain the sweetbreads and cool immediately in ice water. Drain again, and break into small pieces, removing all connective tissues, membranes and tubes.

    3. Sauté the onion a