Sweet Breads Fried
Ingredients
Directions
Prepare
Boil the sweet breads in salted water for 20 minutes.
Blanch them by plunging into cold water.
Remove all membranes and strings, then separate into 3 or 4 pieces.
Bread and fry
Roll each piece in cracker crumbs, then dip in beaten egg, and roll in cracker crumbs again.
Fry in hot lard until golden brown.
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
- Egg
- Binds the cracker crumbs to the sweet breads so the coating adheres during frying.
- Cracker crumbs
- Form a crisp, browned coating that protects the sweet breads while they fry.
The step that matters
Fry in hot lard until golden brown. If the lard is not hot enough, the coating absorbs fat and turns greasy before it browns. Hot oil sets the crumb crust quickly, keeping the coating crisp and the inside moist.
“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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