Sautéed sweetbreads

Sautéed sweetbreads

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g sweetbreads, prepared and thickly sliced
freshly ground white pepper
plain flour
30g butter
125ml strong veal or chicken stock
parsley, finely chopped
salt

Method

  1. Season sweetbreads lightly with salt and pepper and lightly coat with flour. Sauté in foaming butter for 3–4 minutes each side, then remove to a warmed plate.
  2. Deglaze pan with stock, reduce as desired and pour over sweetbreads. Sprinkle with finely chopped parsley.
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