Creamed Sweetbreads RecipeOrigin: Britain Period: Traditional |
Ingredients
450g lambs' or calves' sweetbreads (thymus glands) 
Creamed Sweetbreads Preparation:Method:Place the sweetbreads in a large bowl, cover with water and set aside to soak for 4 hours, changing the water several times. Drain the sweetbreads, transfer to a pan then cover with fresh water and lemon juice and bring to a boil. Simmer for 5 minutes then drain, transfer to a bowl of cold water and set aside until cold and firm. Remove the black veins and the skin then strip off any stringy unwanted tissues. Press the sweetbreads well between absorbent paper to flatten and dry then slice before combining with the vegetables, herbs and seasonings in a pan. Cover with water, bring to a simmer and cook for about 45 minutes. Drain (retain 300ml of the cooking liquid) then set the sweetbreads aside to keep hot. Melt the butter in a pan then scatter the flour over the top and stir in to form a smooth roux. Cook, stirring constantly for about 2 minutes then remove the pan from the heat and gradually stir in the reserved sweetbread cooking liquid and the milk. Return the pan to the heat and bring the mixture to a boil. Continue cooking, stirring constantly, until the sauce thickens. Season well then stir in the lemon juice. Add the sweetbreads to the sauce and allow to heat through. Turn the mixture into a warmed serving bowl, garnish with chopped parsley and serve. |
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