> 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.
>

In a cream sauce with morels is really terrific.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

lid wrote:

>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.
>

While converting old VHS tapes to DVD for my wife, I actually ran
across an old "Great Chefs" show that had some French guy doing
roasted sweetbreads with truffles and endive. It looked very easy to
do - browned them in a pan and finished them off in the oven.
However, by the time the sauce and everything was done, there was so
much butter and cream that I felt a little queasy just watching it.
And then there's the truffles - it appeared that he used about a
hundred bucks worth, unless he buys them at a huge discount. If
you're interested, I will look at again, and jot down the recipe for
you - I think you could leave out the truffles <G>. Sounded pretty
good.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

lid wrote:
> 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 prepare them the same way you do, except I don't dice them, then dip
them in egg and cracker crumbs and fry them.

This is the way my mother fixed them 60 years ago when we lived on a
farm. It's still my favorite way to eat sweetbreads.

Wish I had some right now!
jillie
Roseville, CA

> 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.

I never parboil them. I slice them in half lengthwise, then fry in butter
and garlic with a bit of ground black pepper until a little browned. Remove
from the pan, add some lemon juice and capers, and reduce until syrupy.
Return sweebreads to pan and reheat.

> 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.
>
>
> --
> A: Maybe because some people are too annoyed by top-posting.
> Q: Why do I not get an answer to my question(s)?
> A: Because it messes up the order in which people normally read text.
> Q: Why is top-posting such a bad thing?

In article >,
lid wrote:

> 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 them par-boiled as well, then take the boiling water and add a
roux to make a sauce. Serve over broken up toast.

My favorite way to serve them now tho' is grilled over a wood or
charcoal fire, slice and served with just a little bit of salt and
pepper.

They are so full of flavor, they need very little help! :-d
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

I just LOVE them with a mustard-cream sauce.

My Mother always prepared them with garlic, slat & pepper, then popped them
in the broiler.

The biggest problem is FINDING the darn things. I haven't seen them in the
butcher section for years. This is probably a good thing, as they're a bit
loaded with fat & cholesterol.

"Peter Aitken" > wrote in message
om...
> > 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.
> >
>
> In a cream sauce with morels is really terrific.

Sounds it! I bet it be even nicer with amorals ',;~}~




Shaun aRe - OK, two times for the morel/moral 'joke' in as many weeks is
pushing it...

In article s.net>,
"Shaun aRe" > wrote:

> "Peter Aitken" > wrote in message
> om...
> > > 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.
> > >
> >
> > In a cream sauce with morels is really terrific.
>
> Sounds it! I bet it be even nicer with amorals ',;~}~
>
>
>
>
> Shaun aRe - OK, two times for the morel/moral 'joke' in as many weeks is
> pushing it...
>
>

You could always fry some up with some liberty caps..... <smirk>
--
K.