Creamed Sweetbreads
Sweetbreads, although considered a great delicacy, are not always readily available, so you may have to order them from your butcher. Soakinghelps to keep them white. The sauce is deliberately kept fairly mild, so that the delicate flavour of the sweetbreads can be enjoyed to the full.
Ingredients
- 1 lb sweetbreads
- 1 small onion skinned and chopped
- 1 medium carrot chopped few fresh parsley stalks
- 1 bay leaf
- salt and pepper
- 1 1/2 oz butter
- 4 tbsp plain flour
- 1/2 pint fresh milk
- squeeze of lemon juice
- chopped fresh parsley to garnish
Instructions
- Rinse and soak the sweetbreads in cold water for 2 hours. Drain and remove any fat attached.
- Put the sweetbreads, vegetables, herbs and salt and pepper in a saucepan with water to cover, then simmer gently for about 15 minutes, until the sweetbreads are tender. Drain, reserving300 ml (1/2 pint) of the cooking liquid, and keep hot.
- Put the butter, flour, milk and reserved stock in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste and add the lemon juice.
- Add the sweetbreads to the sauce and simmer gently for 5 - 10 minutes. Garnish with parsley and serve at once with new potatoes and a green vegetable.
Calories: 455 kcal
Carbohydrates: 13 g
Protein: 22 g
Fat: 35g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 110 mg
Sodium: 177 mg
Potassium: 503 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 2919 IU
Vitamin C: 4 mg
Calcium: 98 mg
Iron: 1 mg