The velvety texture and mild flavour of sweetbreads makes them a real delicacy and they can be cooked in almost any way. Here they are quickly pan-fried to melt in the mouth tenderness and served with a slice of ham hock terrine as an original starter.
All sweetbreads must be carefully prepared for cooking. First soak them in cold water for at least several hours to get rid of any traces of blood. Then blanch them by putting them in a pan of cold water and bringing to the boil. After boiling point is reached they should then be plunged into iced water to cool. (Larger sweetbreads can be simmered for a few minutes before cooling) Trim off any veins, gristle or exterior membrane. Now you are ready to proceed with this recipe.
Amount
8 Portions
Ingredients
8 Sweetbreads (cleaned, picked, poached)
1 Egg (beaten)
110g / 4 oz Breadcrumbs
Seasoning
Butter
Method
Gentle press the sweetbreads: lay them on a clean towel on a tray, in one layer. Place another towel over them and then a second tray. Weigh the tray down with a heavy weight. Leave them in a cool place being pressed for about two hours.
Once they are cool, dip the pressed sweetbreads in beaten egg and then breadcrumbs.
Pan fry on all sides in butter until golden brown.
Season with care
To Serve
Drain on kitchen paper
Points to Watch
All sinew and muscle must be removed
Posted by admin on 9th of December 2009