1 1/2 lb (675g) calfs sweetbreads
1 sprig of lemon thyme
1/2 pt (300ml) water
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) dry white wine
salt and black pepper
1 1/3 cup (100 g) very small burton mushrooms
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
1/3 cup (50 g) plain flour (All purpose)
1/4 pt (150ml) single cream
Chopped parsley (to garnish)
1 sprig of lemon thyme
1/2 pt (300ml) water
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) dry white wine
salt and black pepper
1 1/3 cup (100 g) very small burton mushrooms
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
1/3 cup (50 g) plain flour (All purpose)
1/4 pt (150ml) single cream
Chopped parsley (to garnish)
method
1. Soak the sweetbreads in very cold water for about 2 hours to remove all the blood, then drain well.
2. Place them in a saucepan, cover with fresh water and add 1 tsp of salt. Bring to the boil very slowly (allow at least 5 minutes, or longer if possible), then drain off the water again.
3. Carefully remove any membrane without tearing the sweetbreads.
4. Rinse out the pan, then add the sweetbreads with the lemon thyme, 1/2 pt (300 ml) water and the crumbled bouillon cube, wine, salt and freshly ground pepper.
5. Bring to the boil, cover with a lid and simmer for 10 minutes.
6. Add the button mushrooms and cook for a further 5 minutes.
7. Strain the cooking liquor into a measuring jug, remove the thyme and keep the sweetbreads and mushrooms on one side.
8. Melt the butter in a saucepan, add the flour and cook for 1 minute.
9. Blend in the cooking liquor and bring to the boil, stirring until thickened.
10. Simmer for 2 minutes. Return the sweetbreads and mushrooms to the pan and reheat until hot through.
11. Taste and check seasoning. Stir in the cream and sprinkle with chopped parsley.
Serve immediately.
2. Place them in a saucepan, cover with fresh water and add 1 tsp of salt. Bring to the boil very slowly (allow at least 5 minutes, or longer if possible), then drain off the water again.
3. Carefully remove any membrane without tearing the sweetbreads.
4. Rinse out the pan, then add the sweetbreads with the lemon thyme, 1/2 pt (300 ml) water and the crumbled bouillon cube, wine, salt and freshly ground pepper.
5. Bring to the boil, cover with a lid and simmer for 10 minutes.
6. Add the button mushrooms and cook for a further 5 minutes.
7. Strain the cooking liquor into a measuring jug, remove the thyme and keep the sweetbreads and mushrooms on one side.
8. Melt the butter in a saucepan, add the flour and cook for 1 minute.
9. Blend in the cooking liquor and bring to the boil, stirring until thickened.
10. Simmer for 2 minutes. Return the sweetbreads and mushrooms to the pan and reheat until hot through.
11. Taste and check seasoning. Stir in the cream and sprinkle with chopped parsley.
Serve immediately.
serving amount
serves 6
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