3 pairs lamb's sweetbreads (650—675 g approx)
white stock to cover
1 tbsp (1/2 oz) butter
1/4 tsp lemon juice
2 tbsp plain flour (All purpose)
salt and pepper
1 egg
soft white breadcrumbs for coating
2 tbsp (1 oz) 25 g butter or bacon fat for frying
250 ml Cucumber sauce
white stock to cover
1 tbsp (1/2 oz) butter
1/4 tsp lemon juice
2 tbsp plain flour (All purpose)
salt and pepper
1 egg
soft white breadcrumbs for coating
2 tbsp (1 oz) 25 g butter or bacon fat for frying
250 ml Cucumber sauce
method
1. Prepare the sweetbreads as for Sweetbreads Bourgeoise.
2. Put them in a pan, with just enough stock to cover them; add the butter and the lemon juice.
3. Heat to boiling point, cover the pan, reduce the heat, and simmer gently for 15-20 minutes.
4. Leave the sweetbreads to cool in the stock. When cool, drain.
5. Season the flour with salt and pepper.
6. Beat the egg until liquid.
7. Dip the sweetbreads in the seasoned flour, then coat them with the beaten egg and breadcrumbs.
8. Heat the butter or bacon fat in a frying pan and fry the crumbed sweetbreads for about 8 minutes until golden brown on all sides.
9. Lift them out and drain.
10. Serve the fried sweetbreads with sauteed mushrooms and the Cucumber sauce.
2. Put them in a pan, with just enough stock to cover them; add the butter and the lemon juice.
3. Heat to boiling point, cover the pan, reduce the heat, and simmer gently for 15-20 minutes.
4. Leave the sweetbreads to cool in the stock. When cool, drain.
5. Season the flour with salt and pepper.
6. Beat the egg until liquid.
7. Dip the sweetbreads in the seasoned flour, then coat them with the beaten egg and breadcrumbs.
8. Heat the butter or bacon fat in a frying pan and fry the crumbed sweetbreads for about 8 minutes until golden brown on all sides.
9. Lift them out and drain.
10. Serve the fried sweetbreads with sauteed mushrooms and the Cucumber sauce.
serving amount
serves 6
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