13017 Aromatic Sweetbread Morsels Serves 8 Wed Aug 06 08:18:00 -0700 2008 Wed Jul 08 16:33:07 -0700 2009 Licensed http://www.chow.com/recipes/13017 Wed, 08 Jul 2009 23:33:07 GMT Sweetbreads, unlike most organ meats, are surprisingly popular as a restaurant menu item. Sweetbreads are thymus glands from calves or lambs, with lamb sweetbreads being preferred in the Middle East (they may be more difficult to obtain in the United States). This recipe uses veal sweetbreads, easily obtainable from a meat purveyor.

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  • Place the sweetbreads in the salted cold water and refrigerate for 1½ hours. Drain and discard the water. Bring enough lightly salted water to cover the sweetbreads to a boil and add the sweetbreads. Lower the heat and simmer for 5 minutes.
  • Drain the sweetbreads and cool under cold running water. Pat dry. Remove any tough outer membranes or vessels. (The sweetbreads may be prepared to this point 1 day in advance and stored in the refrigerator.)
  • Mix the cinnamon, paprika, cardamom, allspice, and cayenne together.
  • Melt the butter with the olive oil in a skillet over medium heat. Dust the sweetbreads lightly in the seasoned flour and add to the skillet.
  • Season the sweetbreads with the salt and white pepper and the spice mixture. Cook 3 minutes and turn the sweetbreads. Repeat seasoning and cook 3 minutes more, or until they are firm and are lightly browned. Reserve.
  • Line a plate with field greens. Top with 3 ounces [85 g] sautéed sweetbreads.
  • Deglaze the sauté pan with the lemon juice and scrape the pan to loosen the browned bits. Spoon a small amount of the pan juices over the top of the sweetbreads and sprinkle with parsley. Serve with lemon wedges.
    • ]]>     http://www.chow.com Arthur L. Meyer 53 Starter 1½ pounds [675 g] veal sweetbreads or lamb sweetbreads if available

    ]]>     301 2 teaspoons [10 mL] salt, dissolved in 4 cups [960 mL] cold water

    ]]>     279 ½ teaspoon [3 mL] ground cinnamon

    ]]>     306 ½ teaspoon [3 mL] sweet paprika

    ]]>     275 ¼ teaspoon [1 mL] ground cardamom

    ]]>     264 ¼ teaspoon [1 mL] ground allspice

    ]]>     277 ¼ teaspoon [1 mL] cayenne

    ]]>     1½ tablespoons [25 mL] unsalted butter

    ]]>     1½ tablespoons [25 mL] olive oil

    ]]>     74 2 cups [480 mL] flour seasoned with ½ teaspoon [3 mL] garlic powder

    ]]>     305 Salt and ground white pepper to taste

    ]]>     Mixed field greens, for service

    ]]>     43 Juice of 2 lemons

    ]]>     203 Minced parsley, for garnish

    ]]>     43 Lemon wedges, for garnish

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