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Easy
Published 1989
This is a mixture of new and old, as the sweetbread slices are lightly grilled and the short sauce is made by reduction as in the old days. It is perfect as a first course or as luncheon fare.
Blanch the sweetbreads, starting the blanching in cold water. When the water comes to a boil, turn it down to a simmer, add the bouquet garni, and cook 10 to 12 minutes. Drain well and cool overnight in the refrigerator. Clean of all hard tissues.
Reduce the bouillon to ¾ cup; while it is still very hot add the saffron and aniseeds; add salt and pepper if needed and cool complete