Veal Sweetbreads with Cream and Mushrooms

Name: Veal Sweetbreads with Cream and Mushrooms
Yield: Serves 2
Ingredients: ⅔ cup thick cream; 2 veal heart sweetbreads, about 1 lb; 4-5 shallots, sliced; 1 cup chopped mushrooms or 2 oz rehydrated dried porcini; Salt and freshly ground pepper; Veal or chicken stock or water; 1 small glass of white wine; Sprigs of parsley; 4 tbsp butter; Slices of fatback or bacon, thinly cut; 2 medium carrots, sliced

Preparation info

Serves
2

Difficulty
Medium

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

This takes time and care, but is a reward in the end.

Ingredients

2 veal heart sweetbreads, about 1 lb
Slices of fatback or bacon, thinly cut

Main course
Gluten-free

Method

Soak the sweetbreads in cold water for 3 hours, changing the water every now and then, until any blood has drained out. Then put them into a saucepan and cover with fresh cold water. Bring to a boil very gently indeed and allow to boil for 2 minutes, no more. Drain and plunge them into cold water in a bowl under a running tap, leaving them until they are cool and firm to handle.

Remove