Sweet-breads Larded and Braised
Ingredients
Directions
Prepare
Trim all skin and cartilage from the sweet-breads and soak them in cold water for 1 hour.
Lard the sweet-breads.
Braise
Place slices of bacon in the bottom of a braising pan.
Add the sweet-breads on top of the bacon, ensuring they are separated by the bacon.
Pour in enough stock to cover the bottom of the pan without touching the larding.
Simmer gently for 30 to 45 minutes, checking occasionally to add stock if it reduces.
Finish and serve
Use a salamander or hot kitchen shovel to brown the top of the sweet-breads until pale-yellow.
Serve with tomato sauce poured in the center of the dish.
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
- Sweet-breads
- Main protein; their tender, delicate texture is the centre of the dish.
- Slices of bacon
- Releases fat and savoury flavour into the braising liquid and keeps the sweet-breads from sticking.
- Stock
- Braising liquid that cooks the sweet-breads gently and keeps them moist.
The step that matters
Simmer gently. A gentle simmer keeps the braising liquid below a hard boil, so the delicate sweet-breads cook through slowly and stay tender rather than toughening or breaking apart.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.