Rinse the Sweetbreads in cold water for 20-30 minutes. Bring the stock to the boil and add the salt, vinegar and Sweetbreads reduce, to a simmer and cook for 8-10 minutes. Remove the Sweetbreads and refresh briefly in cold water, trim off any excess fat and skin from the Sweetbreads, cut into bite sized pieces and set aside. Reserve 200ml of the cooking liquid.
Braise the onions in the butter for 2-3 minutes, add the ceps and sprinkle all over with the flour. Braise this for 2-3 minutes, deglaze the pan with the cream and add the reserved stock, simmering for 15 minutes stirring occasionally. Add the Sweetbreads and simmer for a further 5 minutes.
Serve with steamed rice and buttered peas
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