Braised Sweetbreads

Portions: 10 Portion size:3'/z oz (100 g) sweetbreads (cooked weight) 2 floz (60 mL) sauce

U.S.

Metric

Ingredients

3 lb

1.5 kg

Sweetbreads

1.

2 oz

60 g

Butter

Mirepoix:

6 oz

175 g

Onion, medium dice

2.

3 oz

90 g

Carrot, medium dice

3 oz

90 g

Celery, medium dice

3.

312 pt

750 mL

Demi-glace, hot

Calories, 500; Protein, 21 g; Fat, 42 g (75% cal.); Cholesterol, 350 mg; Carbohydrates, 10 g; Fiber, 1 g; Sodium, 340 mg.

Per serving:

Calories, 500; Protein, 21 g; Fat, 42 g (75% cal.); Cholesterol, 350 mg; Carbohydrates, 10 g; Fiber, 1 g; Sodium, 340 mg.

Procedure

Prepare (blanch and trim) sweetbreads according to the procedure on page 280. Leave them whole or cut into uniform serving pieces.

Heat the butter in a large sauté pan (straight-sided). Add the mirepoix and cook over medium heat until lightly browned.

Place the sweetbreads on top of the mirepoix and pour in the demi-glace.

Cover tightly and place in oven at 325°F (165°C), until the sweetbreads are very tender and well flavored with the sauce, about 45-60 minutes.

Remove the sweetbreads from the sauce and place in a hotel pan. Bring the sauce to a rapid boil and reduce slightly. Strain and adjust seasoning. Pour over sweetbreads.

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