Basic Technique 2

Blanching Calves Sweetbreads

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top 1000Season to Taste
Season to Taste

By Liam Tomlin

Published 2005

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For 4 portions
  • 4 × 100 g Calves sweetbreads from the pancreas
  • 1 Small leek, washed and sliced
  • 1 Carrot, peeled and sliced
  • 1 Onion, peeled and chopped
  • 1 Large stick celery, sliced
  • 2 Cloves garlic, peeled and crushed
  • 1 Sprig fresh thyme
  • 1 Bay leaf
  • 1 Large sprig parsley
  • 100 ml Dry white wine
  • 1 ltr Cold water
  • Pinch sea salt
  • 10 White peppercorns, crushed
Place the sweetbreads into a stainless steel bowl and run cold water over them until there is no trace of blood and the water runs clear.