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Glazed Sweetbreads

Glazed sweetbreads cooked in lard and served with stewed endive, truffle, or tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Glazed Sweetbreads

Ingredients

Directions

Prepare

  1. Lard the sweetbreads neatly.

  2. Blanch the sweetbreads in boiling water for a few minutes.

Cook and serve

  1. Braise or roast the sweetbreads until cooked through.

  2. Glaze the top part of the sweetbreads before serving.

  3. Serve with stewed endive, truffle, or tomato sauce underneath.

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
Main protein; cooks to a tender, delicate texture when braised or roasted.
Lard
Adds fat for cooking and richness, helping the sweetbreads brown and stay moist.

The step that matters

Blanching the sweetbreads. Boiling briefly firms the delicate outer membranes and makes them easier to lard and handle. Blanching too long can toughen the meat and make it rubbery, so timing matters.

“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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