The Sweetbreads
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Glaze and bake
Preheat the oven to 350°F (175°C).
Remove the sweetbreads from the oven.
Transfer them to a sauté pan.
Melt the glaze.
Brush a little over each sweetbread.
Return the sweetbreads to the oven for 10 minutes.
Finish and serve
Glaze them again.
Ensure the larding has sprung upwards.
If the oven is too hot, leave the door open.
When they are a bright glossy brown, glaze them again with a thin layer.
Wait until the glaze has dried.
Lift them onto a cloth to absorb excess grease.
Place three sweetbreads on each entrée dish. Cover them and keep them hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- The main protein, which firms and browns as it cooks in the oven.
- Glaze
- Forms a glossy, browned coating on the outside of the sweetbreads.
The step that matters
Adding the glaze in thin layers. Sugary glazes brown quickly and can scorch or turn sticky if applied thickly or in a hot oven. Thin layers, each left to dry, build an even gloss without burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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