Sweetbread Salad
Ingredients
Directions
Prepare the sweetbreads
Parboil the sweetbreads and chill them on ice for 2 hours.
Remove any inedible parts and cut the sweetbreads into small pieces.
Assemble and serve
Mix the sweetbreads with chopped celery and mayonnaise.
Serve as you would with other salads.
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 main tender, meaty texture of the salad.
- Celery
- Adds crisp crunch and fresh, mild flavor against the rich sweetbreads.
- Mayonnaise
- Adds fat and creaminess that moistens and binds the salad.
The step that matters
Chilling the parboiled sweetbreads. Chilling firms the cooked sweetbreads so they cut into clean, small pieces without falling apart. Cutting them warm would tear the tender meat and make the salad mushy when mixed with mayonnaise.
“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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