Veal Sweetbread (Pancreas) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Veal Pancreas. I actually made this and it was.......different. Tasted good, the texture was a little doughy and it took getting used to. Ingredients:
1 1/2 lbs veal sweetbreads |
1/2 cup mushroom, sliced |
2 tablespoons butter |
1 cup heavy cream |
1/4 cup red wine |
1/8 teaspoon ground black pepper |
Directions:
1. Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
2. Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
3. Bring to the boil and let them simmer for a few minutes.
4. Then, quickly cool them down in iced cold water.
5. Trim them down and peel the membrane off of the sweetbreads.
6. In a saucepan, saute sliced mushrooms in butter. Add cream, red wine, and pepper.
7. Add the sweetbreads.
8. Simmer until the sauce is reduced about half, for approximately 20 minutes.
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