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