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4
Easy
Published 1988
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.