Free Recipe Prepared Sweetbreads
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Prepared Sweetbreads Recipe
1 lb Sweetbreads
2 c Milk
2 Lemons; halved
1 tb Salt
1 pn Freshly-ground black pepper
Prepared Sweetbreads Preparation
Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don”t press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. This recipe yields 1 pound sweetbreads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-102 broadcast 10-31-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Prepared Sweetbreads?
If you know a better Prepared Sweetbreads Recipe please comment below.