Blanquette of Lamb’s Sweetbreads

Name: Blanquette of Lamb’s Sweetbreads
Ingredients: 12 large spring onions, bulb end only, trimmed; 12 very small new potatoes, scraped; 12 button mushrooms; 25 g/1 oz butter; 300 ml/½ pint chicken stock; salt and pepper; salt and pepper; 12 small, young carrots; 700 g/1½ lb fresh lamb’s sweetbreads (never use frozen); 300 ml/½ pint dry white wine; 2 tarragon sprigs, leaves only; juice of ½ lemon; 2 egg yolks; 175 ml/6 fl oz double cream; 2 tbsp fresh peas; 2 strips lemon rind, totally pithless; 2 tsp plain flour

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                        

                      

Ingredients

Method