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Larded Sweetbreads

A braised sweetbread dish larded with bacon, served with gravy and bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Larded Sweetbreads

Ingredients

Directions

Prepare

  1. Blanch and trim the sweetbreads.

  2. Lard the sweetbreads with fat bacon.

Braise

  1. Place the sweetbreads on the vegetables in a pan.

  2. Fry for 20 minutes.

  3. Add stock until it reaches halfway up the sweetbreads without touching the lardoons.

  4. Season to taste.

  5. Cook in the oven until tender.

  6. Lift the lid and crisp the lardoons.

  7. Reduce the gravy if necessary.

Glaze and serve

  1. Brush the sweetbreads with melted glaze.

  2. Place the crust of bread on a serving dish and top with sweetbreads.

  3. Pour the reduced gravy around or serve with a suitable sauce.

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 is the main element of the dish.
Lardoons of fat bacon
Add fat and savoury flavour that melts into the meat and crisps on top.
Vegetables for braising
Flavour the stock and gravy while holding the sweetbreads off the base of the pan.
Stock
Provides moisture for braising and becomes the gravy once reduced.
Croute of bread
Serves as a base that soaks up juices and supports the sweetbreads.

The step that matters

Add stock to the halfway mark. Too much liquid boils the sweetbreads instead of braising them, and covering the lardoons prevents them from crisping later. Keeping the liquid at half height gives tender meat with a crisp top.

“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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