Sweetbreads
Sweetbreads come in two categories; Thymus and pancreas. They need to be a white to pink color and used within 24 hours of purchase. Do not buy deep red breads which means they are from an old animal. Thymus breads are more irregular in shape then pancreas and are less flavorful. Both need to be properly prepared before cooking.
Raw breads often have a layer of fat and sinewy membrane which must be peeled away first. Top professional chefs recommend soaking the bread in a slightly acidic bath made from vinegar or white wine and water. They should be soaked in this bath for several hours and the water should be changed two or three times in this period. This will wash away any remaining blood and enzymes.
After breads have bee prepared they can be cooked in different ways: Sautéing, deep frying, bread crumbed. They can also be poached to stiffen the meat and cut down future cooking time.
They are many sauces to accompany breads such as caper and herb sauce, mustard sauce, tomato sauce and red wine sauce.
Ingredients;
180 gr (6 oz) per portion breads
240 gr ( 8 oz) plain flour
120 gr ( 4 oz) capers
60 gr ( 2 oz ) parsley
60 gr. shallots
1 lemon
60 gr ( 2 oz) Clarified butter
30 gr ( 1 oz ) olive oil
Salt and pepper to taste
Cooking method:
- Soak bread in acid water minimum two hours. Change the water two to three times, take out and rinse
- Clean fat and sinew of bread
- Poach in seasoned water until firm ( 2 to 3 minutes)
- Strain, cool and pat dry bread and put into a dish for pressing overnight
- Take out of press, dust in seasoned flour
- Heat pan with clarified butter and oil, wait until pan gives of a blue haze
- Place bread in pan and cook until golden brown on both sides. Take out and put on absorbent paper, keep warm
- Fine chop onions and caper, add to clean pan with clarified butte
- Cook sauce for 2 to 3 minutes, add lemon juice and chopped parsley about a hand full.
- Put breads on serving plate and spoon on caper lemon sauce, serve hot or cold.
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