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Sweetbread Salad

A salad of boiled sweetbreads served with mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Sweetbread Salad

Ingredients

Directions

Prepare the sweetbreads

  1. Parboil the sweetbreads in fresh hot water for 10 minutes.

  2. Drain and place them in ice water to blanch.

  3. Once cool, cook in boiling salted water for 15 minutes.

  4. Remove, wipe, and let them cool quickly to make them crisp and firm.

Assemble and serve

  1. Cut the sweetbreads into small pieces.

  2. Line a dish with lettuce and lay the sweetbreads on the leaves.

  3. Serve with mayonnaise dressing.

Recipe from a historical cookbook (Internet Archive).

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.
Lettuce
Adds crisp, cool leaves that give a fresh base under the sweetbreads.
Mayonnaise dressing
Adds fat and richness, moistening the cooked sweetbreads and balancing their mild flavour.

The step that matters

Cooling the sweetbreads quickly after cooking. Letting them cool quickly after cooking helps the surface firm up, so the pieces hold their shape when cut and stay pleasantly firm rather than soft and mushy.

“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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