Sweetbread Ragout

Name: Sweetbread Ragout
Cuisine: France
Ingredients: Salt and freshly ground pepper; ½ cup Demi-Glace, or 2 cups unsalted chicken stock (storebought or homemade) reduced to ½ cup; 2 tablespoons dry vermouth; 1 teaspoon tomato paste; 3 tablespoons minced carrot; 4 tablespoons unsalted butter; 1½ tablespoons minced celery; 3 tablespoons minced onion; ¾ to 1 pound fresh or frozen sweetbreads; 1 tablespoon wine vinegar

Preparation info

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

¾ to 1 pound fresh or frozen sweetbreads
1 tablespoon wine vinegar

Europe
France
Main course
Gluten-free

Method

Soak the sweetbreads in the refrigerator for 2 hours in 2 or 3 changes of acidulated water (1 tablespoon vinegar to 2 cups water). If using frozen sweetbreads, defrost directly in water; add 1 to 2 hours to soaking time. (Sweetbreads are not blanched for this dish.) Drain, peel, an