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Preheat the oven 200 c
Briefly blanch the Sweetbreads in hot, salted water. Refresh in cold water.
Peel the membrane of the sweetbread and cut into bite-size pieces.
Gently pan-fry the sweetbreads in butter until lightly coloured.
In a separate pan, gently simmer the Madeira.
Add the sweetbreads to this and add the Veal stock. Gently braise them and when cooked, remove the sweetbreads from the liquid.
Thicken the liquid with some cornflour.
To serve, brush the inside of the croustade with egg-mix and briefly heat in the oven.
Pour sauce on a plate, place croustade in the centre and fill with the sweetbreads.
Garnish with fresh herbs.
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