Veal Sweetbreads a LA Bechamelle
Ingredients
Directions
Cook the sweetbreads
Blanch the sweetbreads.
Stew them in good braise for 15 minutes.
Remove and let cool.
Finish the sauce
Trim the sweetbreads neatly and slice them thinly.
Add the slices to the béchamel sauce.
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
- The main ingredient; blanching and braising make the meat tender and firm enough to slice neatly.
- Good braise
- Flavorful liquid that gently cooks the sweetbreads and keeps them moist.
- Bechamelle sauce
- Creamy white sauce that coats the slices and adds richness and moisture.
The step that matters
Let the sweetbreads cool before slicing. Cooling firms the cooked meat, so thin slices hold their shape instead of crumbling or tearing when trimmed and cut.
“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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