Creamed Sweetbreads
Creamed sweetbreads offer tender, flavorful offal in a rich, creamy sauce with fresh herbs and lemon, perfect for sophisticated palates and special occasions.
Ingredients
Instructions
- Rinse and soak the sweetbreads in cold water for 2 hours. Drain and remove any attached fat.
- Put the sweetbreads, chopped onion, chopped carrot, parsley stalks, bay leaf, salt, and pepper in a saucepan with water to cover. Simmer gently for about 15 minutes until tender.
- Drain the sweetbreads, reserving 1/2 pint of the cooking liquid, and keep hot.
- In a separate saucepan, melt the butter, then add the plain flour, and cook for a minute to form a roux.
- Gradually whisk in the fresh milk and reserved stock, heating until the sauce thickens and boils. Simmer for 1 to 2 minutes.
- Season the sauce to taste and add the lemon juice.
- Add the cooked sweetbreads to the sauce and simmer gently for 5 to 10 minutes.
- Garnish with chopped fresh parsley and serve immediately with new potatoes and a green vegetable.
Nutrition & Diet Analysis (per serving)
643
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).