Ingredients

2 pairs Sweetbreads

2 tbsp Butter

1 medium Carrot, sliced

2 tbsp Chopped onions

1 slice Bacon, cut in small pieces

2 sprigs Parsley

1 tsp Salt

1/4 tsp Freshly ground pepper

1 small Bay leaf

1/2 cup stock

1/2 cup Water

Method

Soak sweetbreads in cold water for 1 hour and then drain.

Place sweetbreads in heavy saucepan and cover with fresh water.

Bring slowly to boil, and simmer gently for 5 minutes.

Remove sweetbreads to bowl of ice water and let stand in bowl for 5 minutes.

Drain and dry on cloth.

Remove the part which is not edible, but do not remove the thin skin on sweetbreads.

Place sweetbreads in shallow dish and cover with a plate pressing directly on them in order to break the fibers, thus preventing them from contracting when cooking.

In an ovenproof dish, melt butter.

Add carrots, onions, bacon, parsley, salt, pepper, and bay leaf.

Bake at 450 degrees for 10 minutes.

Add sweetbreads, stock, and water and continue baking, basting occasionally, for 45 minutes more, or until meat is well browned on top.

Remove meat to heated serving dish.

Pour sauce over meat.

Cooks Comments and Tips

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