Anne Willan

Preparing Sweetbreads

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Sweetbreads are very perishable and should be soaked and pre-cooked in advance, particularly if not used immediately.
  1. Soak the sweetbreads in cold water for 2 hours to clean them. Cut away any discolored parts. Blanch sweetbreads by putting them in cold water, bringing to a boil and simmering for 5 minutes (calf’s) or 3 minutes (lamb’s), then drain them.

  2. Pull away the ducts. Remove the skin and outer pieces of membrane from the sweetbreads.