Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Before being used, sweetbreads must be degorged under cold running water. Once degorged, the sweetbreads are placed in a saucepan with cold water to cover by at least 1 inch. Bring to a boil over medium–high heat, then lower the heat and simmer for 3 minutes. Drain well and refresh under cold running water. Using your fingers, eliminate any nerves or cartilage.
Place the sweetbreads between two clean kitchen towels under a press made from a weighted-down board, taking care not to crush the meat. The weight is necessary to force out any excess water absorbed during the preliminary preparations as well as to shape the sweetbreads into an even form.