Sweetbread Ragout from The Cooking of South West France by Paula Wolfert

Name: Sweetbread Ragout from The Cooking of South West France by Paula Wolfert
Ingredients: Salt and freshly ground pepper; 3 tablespoons minced carrot; 3 tablespoons minced onion; 4 tablespoons unsalted butter; 1½ tablespoons minced celery; 2 tablespoons dry vermouth; ½ cup Demi-Glace, or 2 cups unsalted chicken stock (storebought or homemade) reduced to ½ cup; 1 teaspoon tomato paste; ¾ to 1 pound fresh or frozen sweetbreads; 1 tablespoon wine vinegar

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Soak the sweetbreads in the refrigerator for 2 hours in 2 or 3 changes of acidulated water (1 tablespoon vinegar to 2 cups water). If using frozen sweetbreads, defrost directly in water; add 1 to 2...

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Ingredients

Salt and freshly ground pepper
3 tablespoons minced carrot
3 tablespoons minced onion
4 tablespoons unsalted butter
1½ tablespoons minced celery
2 tablespoons dry vermouth
½ cup Demi-Glace, or 2 cups unsalted chicken stock (storebought or homemade) reduced to ½ cup
1 teaspoon tomato paste
¾ to 1 pound fresh or frozen sweetbreads
1 tablespoon wine vinegar