Milk-Fed Veal Sweetbreads in the Old Style
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
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Cooking tools:
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Ingredients
- 4 (9-oz.) pieces veal sweetbreads, halved
- Salt
- Juice of half a lemon
- 1⁄4 cup peanut oil
- 8 tbsp. butter
- Freshly ground black pepper
- 1⁄4 cup dry vermouth
- 1 cup veal stock
- 24 asparagus tips, trimmed and steamed
- 1⁄2 cup peas, steamed
- 1⁄4 lb. haricots verts, trimmed and steamed
- 16 pearl onions, peeled and boiled
- 1⁄4 lb. baby carrots, peeled, trimmed, and steamed
- 2 tbsp. minced flat-leaf parsley
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