Veal Sweetbreads Sweated in Sauternes

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About


  • 2 lb veal sweetbreads
  • finely chopped mirepoix, based on ¼ lb each of onions</


Whatever the final preparation, sweetbreads should first be soaked in cold water for several hours or overnight, with several changes of water or in an over-running basin fed by a trickling tap. Put into a large saucepan, cover abundantly with cold water and bring slowly to a near simmer. Hold over low heat, beneath the boil 180°-190°, for about 20 minutes, then drain and immerse in cold water.