Sweet-bread Salad
Ingredients
Directions
Prepare the sweetbreads
Drop the sweetbreads into boiling salted water and cook for 20 minutes.
Plunge them into cold water to harden.
When cold, remove the membranes and pipes, then cut into dice.
Assemble and serve
Lay a tablespoon of diced sweetbreads on crisp lettuce leaves.
Cover with mayonnaise dressing and serve.
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 salad.
- Crisp lettuce leaves
- Offer a cool, crisp base that contrasts with the soft sweetbread pieces.
- Mayonnaise dressing
- Adds fat and creaminess, moistening the diced sweetbreads and binding the flavours.
The step that matters
Plunging the sweetbreads into cold water. Moving the sweetbreads straight from boiling water into cold water firms the surface and sets their texture, which makes them easier to trim and dice cleanly once cold.
“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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