MISCELLANEOUS: Sweetbread is rarely served in restaurants, except in France, nowadays. But for those who regard it as delicacy, please give this recipe a try.

SWEETBREADS WITH SAUCE:

 

 

 

1 lb. calves or veal sweetbreads**                              

4 tbsp. each all purpose flour & butter                                                                       

¼ tsp. nutmeg

juice 1 lemon

2 cups béchamel sauce; see posted recipe      

¼ cup grated cheese

salt and pepper

 

 

**A whole sweetbread is the thymus gland of a young animal, usually a lamb or calf. Sometimes, a pancreas is also referred to as sweetbread. It should be cooked well, not underdone or overcooked

 

 

 

Soak sweetbreads in cold water to cover for 1 hour. Drain; rinse it under cold running water and soak again in water with lemon juice added for another 30 minutes. Rinse again; then remove outer membranes and skin. Slice sweetbreads lengthways.  Add ¼ tsp. salt to flour and toss sweetbreads in it to coat evenly.

 

Preheat oven to 425 degrees F.  In a non-stick skillet over medium-high heat, melt butter. Add sweetbreads and fry gently for 5-6 minutes until golden and tender. Add salt and pepper to taste. Drain on paper towels. Transfer to a shallow oven-proof casserole.

 

Bring béchamel sauce to a gentle simmer in a saucepan over medium heat. Add nutmeg and grated cheese; mix in well and adjust seasoning. Pour sauce over sweetbreads.

 

Transfer casserole to oven and bake for 15 minutes until bubbling and golden.

 

 

 

VARIATION:  Toss cooked sweetbreads with a sauce made with ½ cup lemon juice, 2 tbsp. capers and salt, sugar and white pepper to taste.