Sweetbreads: Sweetbread Recipes

This is sweetbreads! A rather posh dish that is served in the finest restaurants! Sweetbread recipes are not to prevalent here in the states but they are delicious and they can be prepared so many ways! Try this recipe or any sweetbread recipes and I am sure you will fall in love with sweetbreads! You can find the exact recipe for this dish below! Enjoy!

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Ingredients

1 Large skillet with a cover.
1 large bowl for "degorging" the sweetbreads.
1 large bowl for the sweetbreads ice bath.
2 Baking pans .
1 Large lint free clean towel for pressing of sweetbreads.
1 1/3 to 1 1/2 Lbs sweetbreads.
2 Tbsp. salt for acidulated water.
1/3 Cup lemon juice for acidulated water.
1 Tbsp. lemon juice for the sweetbread sauce.
1/2 Cup dry white wine.
1/2 Cup chicken stock.
1 Can sliced mushrooms equal to 8oz when liquid is drained.
1 Shallot finely minced or diced.
2 Cloves are garlic finely minced.
3 to 4 Ounces of bacon ends and pieces partially trimmed and minced.
2 Tbsp. Unsalted butter.
2 Tbsp. Olive oil.
1 or 2 Tbsp. AP flour to use as a thickener
Freshly ground black pepper to taste.
Poor Man's Court Bouillon
1 Tsp. salt.
1 Tsp. black pepper.
1 Tsp. garlic granules.
1 Tsp. onion powder.

Instructions

Rinse sweetbreads in cold water as first step in cleaning them.
Now put a quart + of water and put into a large bowl.
Add your salt and lemon juice and stir to dissolve the salt.
Add the sweetbreads to the acidulated water and put in refrigerator for 24 hrs.
This process is called "degorging" the sweetbreads.
The Next Day:
Remove the sweetbreads from the acidulated water and set aside.
Add a quart of cold water to a sauce pot/pan.
Add your salt, black pepper, garlic granules and onion powder to water and stir to create bouillon.
Add sweetbreads to water and bring to boil then quickly reduce to a gentle rolling simmer.
Now poach/blanch the sweetbreads for 15 minutes.
This blanching will help get rid of more impurities.
After the blanching remove sweetbreads and put into a large bowl of ice cold water for 10 minutes.
This is called "shocking" and the shocking will further remove impurities from the sweetbreads.
Remove sweetbreads from the ice cold water and remove the membranes.
Use your hands and a small knife or scissors to remove membrane gently.
Now take your two baking sheets out.
Put one baking sheet down.
Put lint free dry towel on top of baking sheet.
Add your sweetbreads on top of towel.
If large enough fold over the sweetbreads and if not use another towel to cover sweetbreads.
Now put second baking dish on top of towel and weigh it down with something.
You will need at least 5 to 8 Lbs of weight to press the sweetbreads.
Put sweetbreads in refrigerator for 24 hrs.
The Next Day:
Remove the sweetbreads from your baking dish press.
Add 1 to 2 Tbsp. olive oil to pan and equal amount of butter and melt it down.
Put your sweetbreads into skillet and saute. You want a light sizzle not a heavy high heat one.
Cook sweetbreads one side until nutty brown. Maybe 5 to 6 mins. Each stove is different.
Then turn the sweetbreads over and cook until nutty brown.
Don't forget to add some fresh ground black pepper to each side of cooking sweetbreads.
Remove sweetbreads and set aside.
If there is too much fat in the pan for you remove some if necessary. If more is needed then add.
Now add your bacon, garlic and shallot to the fat in your skillet and saute until starting to brown.
Add your canned mushrooms now and stir all together,.
When the mushrooms have cooked add your All purpose flour to the skillet and stir in well.
Cook the flour in the fat in the pan to cook out the flours flavor. This is a makeshift roux of sorts.
The flour has cooked and there are some more brown bits in the pan deglaze pan with white wine.
Reduce down a little bit and then add your chicken stock.
Now reduce down a bit and add 1 Tbsp. of lemon juice and mix in well.
Reduce the total sauce by 1/3 and then reintroduce the sweetbreads to the skillet.
Cook for 5 or so minutes with cover off or you can simmer for 5 or so with cover on.
Now plate up and enjoy these lovely sweetbreads!
Enjoy!