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May 2019

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Braised Sweetbreads Recipe

Braised Sweetbreads recipe and other dinner recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Braised Sweetbreads recipe  PDF



1 1/2 pounds sweetbreads Calf's
1/8 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 tablespoons flour
3 tablespoons cooking oil flavorless
2 tablespoons shallot finely minced
1 cup dry sherry
1 cup low sodium chicken broth
1/2 cup whipping cream
2 tablespoons unsalted butter
lemon slice
PREHEAT OVEN TO 375F.
Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mi mace, salt and pepper with flour, and dust the sweetbreads, shaking off the e cess. Heat the oil in a heavy, oven proof frying pan over medium heat on the stove and add the sweetbreads. Cook until they are dark golden on both sides, about 5 minutes per side. Do not crowd the pan or they won't brown. Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil. Cover the skillet and transfer to the oven. Turn temperature to 325F and cook 35 minutes, turning once. Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce like, about 10 minutes. Remove from the heat and whisk in the butter. When it's time for dinner, strain the sauce over the sweetbreads decorate with slices of lemon.

Braised Sweetbreads recipe and other dinner recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
745 people have voted
Last Reviewed on 2019-05-23



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