Creamed Sweetbreads
Ingredients
Directions
Prepare
Parboil sweetbreads in acidulated water for 20 minutes.
Drain and plunge into cold water to keep them white and firm.
Cut sweetbreads into ½ inch cubes.
Serve
Serve in white sauce on toast or in timbale or patty shells.
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
- Provide the tender, delicate meat that forms the body of the dish.
- White sauce
- Adds moisture and creamy richness that coats the sweetbread cubes.
- Acidulated water
- Its acidity helps keep the sweetbreads pale and firm during parboiling.
The step that matters
Plunging the parboiled sweetbreads into cold water. Chilling right after parboiling stops the cooking so the sweetbreads stay firm rather than turning soft and grey. Cooling also makes them easier to cut into even cubes.
“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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