Graham Kerr

141 Veal Sweetbread and Bacon Pie

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Five-minute pastry 1 batch 1 batch 1 batch
Veal sweetbreads ¾ cup 11 oz. 310 grams
Tomatoes 1 medium 5 oz. 140 grams
Bacon ½ lb. 8 oz. 230 grams
Salt To season To season To season
Black peppercorns To season To season To season
Parsley 2 tbsp. 2 tbsp. 5 grams
Wild marjoram (also called oregano) 1 tsp. 1 tsp. 5 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Egg 1 1 1

Method

Method of Preparation

  1. Soak sweetbreads, rinse well, blanch, skin, and press. Dry.
  2. Slice tomatoes into ¼-inch slices.
  3. Grind black peppercorns.
  4. Cut rind from bacon.
  5. Beat egg.
  6. Make pastry—roll out top and bottom for pie.
  7. Fry bacon.
  8. Chop parsley.
  9. Preheat oven to 375°F.

Method of Cookery

  1. Line pie tin with pastry.
  2. Lay half lightly fried bacon slices in bottom of tin, cover with pressed dried sweetbreads, then remainder of bacon.
  3. Cover with sliced tomatoes, season, pour on lemon juice, and sprinkle with herbs.
  4. Put top on pie and seal edges.
  5. Gild with egg and place in oven set at 375°F. for 25-30 minutes until pastry is cooked.

Serving

Serve with a Red and Green Cabbage Salad and Otaki Potatoes. Strange as it may seem, a dry red wine is the best partner.

© 1966 Graham Kerr. All rights reserved.