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Sweetbreads Bourgeoise

ingredients

serves 6
3 pairs lamb's sweetbreads (650-675 g approx)
2 tbsp (1 oz) 25 g butter or margarine
white or chicken stock to cover
salt and pepper
2 tbsp peas
2 tbsp diced turnip
2 tbsp diced carrot
250 ml foundation brown or Espagnole sauce

method

1. Soak the sweetbreads in cold water for 1-2 hours to remove all the blood.

2. Drain, and put them in a pan with cold water to cover.

3. Heat to boiling point and pour off the liquid.

4. Rinse the sweetbreads under cold water.

5. Remove the black veins and as much as possible of the membranes which cover them.

6. Heat the butter or margarine in a saucepan and toss the sweetbreads in it.

7. Then barely cover them with the stock. Season to taste with salt and pepper.

8. Heat to simmering point, cover the pan, and cook gently for 45 minutes - 1 hour, until tender.

9. Transfer to a warmed dish and keep hot.

10. Prepare the vegetables and cook them separately in boiling salted water until just tender.

11. Drain, and add them to the hot brown or Espagnole sauce.

12. Divide the sweetbreads between 6 soup bowls and pour the sauce over them.

Serve very hot.

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