Sweet Breads
Ingredients
Directions
Prepare
Soak the sweetbreads in salt water for 1 hour.
Boil the sweetbreads in water for 20 minutes.
Coat and fry
Roll the sweetbreads in cracker crumbs.
Fry the sweetbreads in a mixture of lard and butter 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
- Sweetbreads (in the method)
- Are the main protein; soaking and boiling firm and clean them before frying.
- Cracker crumbs
- Form a crisp, browned coating that protects the surface during frying.
- Lard
- Conducts high heat for frying and adds richness to the browned crust.
- Butter
- Adds milk-solid flavor and helps the coating turn golden brown.
The step that matters
Fry until golden brown. Frying in a mixture of lard and butter at a steady heat browns the cracker-crumb coating through Maillard reactions. Too little heat leaves the coating pale and greasy, while too much can scorch the milk solids in the butter before the sweetbreads are cooked through.
“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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