Veal Sweetbreads Sweated in Sauternes from Ten Vineyard Lunches by Richard Olney
Whatever the final preparation, sweetbreads should first be soaked in cold water for several hours or overnight, with several changes of water or in an over-running basin fed by a trickling tap. Pu...
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Cooking tools:
- Instant-read thermometer
- Saucepan
- Stove
- Colander
- Mixing bowl
Ingredients
- 2 lb veal sweetbreads
- about ¼ cup heavy cream
- freshly ground pepper
- about ¼ cup Sauternes
- salt
- finely chopped mirepoix, based on ¼ lb each of onions and carrots
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