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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Sweetbreads are considered a delicacy among those familiar with haute cuisine. Sweetbreads are the thymus glands and/or pancreas of calves, lambs and piglets under one year old. Ingredients:
2 sweetbreads, 1 pair |
1 tablespoon lemon juice (fresh is best) |
salt |
1 head lettuce (butterhead or other tender leaf lettuce preferred) |
1 cup mayonnaise (hellmann's preferred) |
green onions (optional) or scallion, very thinly sliced (optional) |
Directions:
1. Soak sweetbreads in acidulated water (water and a little vinegar or lemon juice) for an hour and remove membranes and veins;.
2. Bring a pot of water to the boil; add salt and lemon juice.
3. Place sweetbreads in boiling water; reduce heat and simmer for 20 minutes.
4. Drain sweetbreads and plunge into icy water to stop cooking process.
5. When cold, cut into 1/4 dice.
6. Place lettuce leaves in a chilled salad bowl.
7. Mix the diced sweetbreads with part of the mayonnaise; pile into center of lettuce leaves and frost with remaining mayonnaise.
8. Garnish with thinly sliced onion, if desired.
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