SWEETBREADS ARE NOT FOR EVERYONE, NOR ARE THEY EASY TO FIND. SO WHEN THEY TURNED UP AT McCALL'S, I SNATCHED UP WHATEVER THEY HAD AND FROZE THEM IN ONE-POUND PACKAGES. I'VE PREPARED SWEETBREADS MANY WAYS BECAUSE THEY ARE DELICIOUS DEEP-FRIED LIKE CHICKEN, BRAISED WHOLE OR SAUTÉED WITH WILD MUSHROOMS, EITHER IN A CREAM SAUCE OR ON THEIR OWN. THIS IS THE PUREST ITERATION -- PAN-FRIED WITH ROOT VEGETABLES ON THE SIDE AND A FEW LEMON WEDGES. SWEETBREADS, THOUGH LIGHT IN TEXTURE AND MILD IN TASTE, ARE FILLING. ONE POUND WILL PROBABLY SERVE THREE PEOPLE, SO IF YOU'RE ONLY TWO AT TABLE, YOU'LL HAVE TO EAT MORE OF THEM. WE DID.
AS FOR THE ROOT VEGETABLES, THIS IS MY BASIC, GO-TO RECIPE. ESSENTIALLY, THE VEGETABLES ARE PAR-BOILED, THEN SAUTÉED IN BUTTER JUST BEFORE SERVING. ADD OR SUBSTITUTE YOUR FAVORITES, WHICH MIGHT INCLUDE BABY ONIONS, PARSNIPS, CELERY ROOT, RUTABAGAS, OR RADISHES.
PLACE THE SWEETBREADS IN A BOWL WITH 3 TBSPS OF SALT AND COVER WITH WATER. SOAK OVERNIGHT OR FOR AT LEAST 6 HOURS IN THE REFRIGERATOR. THIS PROCESS WILL REMOVE MOST OF THE BLOOD FROM THE SWEETBREADS.
GENTLY SEPARATE THE LOBES OF THE SWEETBREADS WITH YOUR FINGERS AND PULL OUT ANY VEINS.
BRING A SAUCEPAN OF SALTED WATER TO A BOIL. ADD THE SWEETBREADS, REDUCE TO A SIMMER. SIMMER FOR AROUND 8 MINUTES OR UNTIL THE SWEETBREADS ARE FIRM BUT STILL SPRINGY LIKE A HARD-BOILED EGG.
DRAIN SWEETBREADS AND PLUNGE INTO A BOWL OF ICED WATER. WHEN THEY ARE COOL ENOUGH TO HANDLE, GENTLY PEEL OFF THE OUTER MEMBRANE. SEPARATE INTO GOLF-BALL-SIZED PIECES. WRAP IN A KITCHEN TOWEL AND PLACE ON A PLATE. WEIGH DOWN WITH A DUTCH OVEN OR ANYTHING HEAVY. THIS WILL FORCE OUT MOST OF THE MOISTURE.
PEEL AND MINCE ONE LARGE SHALLOT.
HEAT 3 TBSPS OF VEGETABLE OIL IN A SAUTÉ PAN. ADD 3 TBSPS OF BUTTER.
SPREAD ABOUT 1/2 CUP OF WONDRA FLOUR ON A PLATE. SALT AND PEPPER THE SWEETBREADS, DREDGE IN THE FLOUR AND SHAKE OFF EXCESS.
SAUTÉ SWEETBREADS WITHOUT CROWDING ALONG WITH A FEW SPRIGS OF THYME. THEY SHOULD BE NICELY BROWNED ON ALL SIDES. REMOVE TO A WARMED SERVING PLATTER.
REDUCE HEAT AND ADD THE MINCED SHALLOTS, STIRRING SO THEY SOFTEN BUT DO NOT BROWN.
ADD 1/2 CUP OF WHITE WINE. REDUCE BY HALF. TURN OFF HEAT. STIR IN A FEW TBSPS OF BUTTER A BIT AT A TIME TO THICKEN THE SAUCE. POUR OVER THE SWEETBREADS.
ADD THE SAUTÉED VEGETABLES TO THE PLATTER, SCATTER WITH CHOPPED HERBS AND LEMON WEDGES.
SERVES 3 OR 2
TRIM AND PEEL THE VEGETABLES, LEAVING A BIT OF GREEN STEM.
BOIL VEGETABLES IN A LARGE SAUCEPAN OF SALTED WATER. SINCE THEY WILL NOT ALL COOK AT THE SAME RATE, REMOVE THEM AS THEY ARE DONE AND PUT IN A BOWL OF ICED WATER. WHEN THEY'RE COOL, DRAIN AND WRAP IN A KITCHEN TOWEL.
HEAT 2 TBSPS OF VEGETABLE OIL AND 4 TBSPS OF BUTTER IN A SAUTÉ PAN. (YOU CAN USE THE SAME PAN AS YOU DID FOR THE SWEETBREADS.)
ADD ALL THE VEGETABLES AND SPRINKLE WITH 1 TSP OF SUGAR, WHICH WILL HELP TO CARAMELIZE THEM.
COOK TO YOUR LIKING, EITHER LIGHTLY BROWNED OR A BIT CHARRED.
SERVE WITH THE SWEETBREADS OR ON THEIR OWN AS A SIDE DISH.
Ingredients
Directions
PLACE THE SWEETBREADS IN A BOWL WITH 3 TBSPS OF SALT AND COVER WITH WATER. SOAK OVERNIGHT OR FOR AT LEAST 6 HOURS IN THE REFRIGERATOR. THIS PROCESS WILL REMOVE MOST OF THE BLOOD FROM THE SWEETBREADS.
GENTLY SEPARATE THE LOBES OF THE SWEETBREADS WITH YOUR FINGERS AND PULL OUT ANY VEINS.
BRING A SAUCEPAN OF SALTED WATER TO A BOIL. ADD THE SWEETBREADS, REDUCE TO A SIMMER. SIMMER FOR AROUND 8 MINUTES OR UNTIL THE SWEETBREADS ARE FIRM BUT STILL SPRINGY LIKE A HARD-BOILED EGG.
DRAIN SWEETBREADS AND PLUNGE INTO A BOWL OF ICED WATER. WHEN THEY ARE COOL ENOUGH TO HANDLE, GENTLY PEEL OFF THE OUTER MEMBRANE. SEPARATE INTO GOLF-BALL-SIZED PIECES. WRAP IN A KITCHEN TOWEL AND PLACE ON A PLATE. WEIGH DOWN WITH A DUTCH OVEN OR ANYTHING HEAVY. THIS WILL FORCE OUT MOST OF THE MOISTURE.
PEEL AND MINCE ONE LARGE SHALLOT.
HEAT 3 TBSPS OF VEGETABLE OIL IN A SAUTÉ PAN. ADD 3 TBSPS OF BUTTER.
SPREAD ABOUT 1/2 CUP OF WONDRA FLOUR ON A PLATE. SALT AND PEPPER THE SWEETBREADS, DREDGE IN THE FLOUR AND SHAKE OFF EXCESS.
SAUTÉ SWEETBREADS WITHOUT CROWDING ALONG WITH A FEW SPRIGS OF THYME. THEY SHOULD BE NICELY BROWNED ON ALL SIDES. REMOVE TO A WARMED SERVING PLATTER.
REDUCE HEAT AND ADD THE MINCED SHALLOTS, STIRRING SO THEY SOFTEN BUT DO NOT BROWN.
ADD 1/2 CUP OF WHITE WINE. REDUCE BY HALF. TURN OFF HEAT. STIR IN A FEW TBSPS OF BUTTER A BIT AT A TIME TO THICKEN THE SAUCE. POUR OVER THE SWEETBREADS.
ADD THE SAUTÉED VEGETABLES TO THE PLATTER, SCATTER WITH CHOPPED HERBS AND LEMON WEDGES.
SERVES 3 OR 2
TRIM AND PEEL THE VEGETABLES, LEAVING A BIT OF GREEN STEM.
BOIL VEGETABLES IN A LARGE SAUCEPAN OF SALTED WATER. SINCE THEY WILL NOT ALL COOK AT THE SAME RATE, REMOVE THEM AS THEY ARE DONE AND PUT IN A BOWL OF ICED WATER. WHEN THEY'RE COOL, DRAIN AND WRAP IN A KITCHEN TOWEL.
HEAT 2 TBSPS OF VEGETABLE OIL AND 4 TBSPS OF BUTTER IN A SAUTÉ PAN. (YOU CAN USE THE SAME PAN AS YOU DID FOR THE SWEETBREADS.)
ADD ALL THE VEGETABLES AND SPRINKLE WITH 1 TSP OF SUGAR, WHICH WILL HELP TO CARAMELIZE THEM.
COOK TO YOUR LIKING, EITHER LIGHTLY BROWNED OR A BIT CHARRED.
SERVE WITH THE SWEETBREADS OR ON THEIR OWN AS A SIDE DISH.
Notes
