Main content

Veal Sweetbreads in Croustade


  • 500 g Veal Sweetbreads

  • 1 Glass Madeira

  • 70 g x 4 Bread dough

  • 300 ml veal stock

  • 1 teaspoon Cornflour


  • 1.

    Preheat the oven 200 c

  • 2.

    Briefly blanch the Sweetbreads in hot, salted water. Refresh in cold water.

  • 3.

    Peel the membrane of the sweetbread and cut into bite-size pieces.

  • 4.

    Gently pan-fry the sweetbreads in butter until lightly coloured.

  • 5.

    In a separate pan, gently simmer the Madeira.

  • 6.

    Add the sweetbreads to this and add the Veal stock. Gently braise them and when cooked, remove the sweetbreads from the liquid.

  • 7.

    Thicken the liquid with some cornflour.

  • 8.

    To serve, brush the inside of the croustade with egg-mix and briefly heat in the oven.

  • 9.

    Pour sauce on a plate, place croustade in the centre and fill with the sweetbreads.

  • 10.

    Garnish with fresh herbs.

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Report
Instead of making a crustade using your own bread mix, I took a shortcut using the end of a 'pain dejeuner' (French stick can be used also);
Cut the bread in half or a length from the end; cut the crusty end off to made a lid, hollow the bread out and brush all the bread with olive oil and heat through. Serve as croustade !