> wrote in message
...
> Looking for recipes for sweetbreads. Just did some the other night
> but the same way I have done them for years. Par boiled, cleaned,
> diced and fried with whatever spice combo that hits me at the time.
> Found a few doing a search of the web but would like to hear anyone's
> favorite.
>
I like this recipe:

Saut? sweetbreads

Ingredients:

2 lbs sweetbreads
1 yellow onion, large , chopped very fine
6 sage leaves, chopped very fine
1 clove garlic, minced
1 cup dry white wine 1/2 lb. crimini (brown cap) button mushrooms
1/2 cup homemade soup stock
1/4 cup soaked porcini mushrooms, chopped
3 Tbs. flour
2 Tbs. vinegar
2 Tbs. olive oil

Method:

1. Soak sweetbreads in abundant cold water for two hours; change water two
or three times. Add 3 Tbs. of vinegar to last soak.
2. Peel any membranes and tubules from the meat. Par boil for 10 minutes;
plunge in abundant ice or cold water. Trim or pull of any more membranes.
Extra sweetbreads may be frozen at this point.
3. Slice the sweetbread into 3/8" slices, pat dry.
4. Dust the sweetbreads in the flour and brown them well over very high
heat in a cast iron pan with added olive oil. Reserve remaining flour.
5. When the sweetbreads are nicely browned add onion, garlic sage and
rosemary and saut?n olive oil/sweetbread mixture in the cast iron skillet.
Cook until the onions are transparent; you may need a little more oil.
6. Add the wine to the skillet, a little at a time, until it all
evaporates.
7. Cut the button mushrooms in 1/2 or 1/4 (depending on their size), and
add them to the skillet?also add the porcini mushrooms (and their soaking
water).
8. Add remaining flour and stir in well, and then add homemade stock. Keep
on heat until a rich gravy forms and then serve.