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Veal Sweetbreads recipe

Veal sweetbreads simmered in a sauce ofsauteed sliced mushrooms, heavy cream and red wine.

Recipe: Veal Sweetbreads

1 1/2 pounds veal sweetbreads
1/2 cup sliced mushroom
2 tablespoons butter
1 cup heavy cream
1/4 cup red wine
1/8 teaspoon ground black pepper

  • Parboil veal sweetbreads for 30 minutesin salted water. Cool, then cut into 1-inch pieces.
  • In a saucepan saute sliced mushrooms inbutter. Add cream, red wine, and pepper. Add the sweetbreads.Simmer until the sauce is reduced about half, for approximately20 minutes.

    Makes 6 servings.

    Crispy Veal Sweetbreads with Patrick Connolly

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  • Comments

    1 Comment

    Best

    Wash sweetbreads in cold water, then put them in a large bowl, cover with ice water, and refrigerate for 2 hours, changing the water several times.


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