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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 pairs Parboiled Calf’s Sweetbreads
4 tbsp. butter
2 tbsp. grated onion
1/2 cup all purpose flour (divided)
1 cup chicken broth
1 cup light cream
2 tsp. salt (divided)
1/8 tsp. cayenne pepper
2 tbsp. minced shallots or green onions (scallions)
2 tbsp. minced parsley
2 eggs
2 tbsp. milk
3/4 cup dry bread crumbs
Vegetable oil for deep frying
Parsley sprigs
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Directions:
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Wash the sweetbreads and soak them in ice water for 1 hour. Drain, then cover with water, and add 2 teaspoons of vinegar or lemon juice and about 1 teaspoon of salt (for 2 or 3 pairs). Bring to a boil and cook over low heat 15 minutes. Drain, cover with cold water and let cool. Drain and remove the membranes, tubes, and connective tissues. Use as directed in recipes, but keep them in the refrigerator until ready to use.
Dice the parboiled sweetbreads. Melt the butter in a saucepan; stir in the onion and half the flour, then add the broth and cream, stirring steadily to the boiling point. Cook over low heat 10 minutes, stirring occasionally. Stir in 1 1/2 teaspoons of the salt and the cayenne pepper. Cool 10 minutes, then fold in the sweet breads, shallots or green onions, and parsley. Chill the mixture, and form into 12 croquettes.
Beat together the eggs, milk, and remaining salt. Dip the croquettes in the remaining flour, the beaten eggs, and finally in the bread crumbs, coating them thoroughly.
Heat the oil to 390 F. and fry a few croquettes at a time until browned. Drain and place on a hot platter. Garnish with parsley sprigs. Serves 6.
The Complete round the World Cookbook
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Comments from olga
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Calf’s sweetbreads are very delicate and spoil quickly, so always keep them refrigerated and use within 24 hours. Try to get slaughterhouse sweetbreads—they are not frozen.
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