Sweetbreads Normande

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Veal sweetbreads are the thymus glands of a veal calf. They have the flavor of veal but with an incomparable richness and tenderness. This dish gets added richness from the cream sauce. The most time-consuming part of the recipe is getting the sweetbreads ready for the sauté pan. The fresh product seems almost liquid but firms up when you poach it.