Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Sweetbreads

  2. 2 cups 474ml Milk

  3. 2 Lemons - halved

  4. 1 tablespoon 15ml Salt

  5. 1 Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don't press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. This recipe yields 1 pound sweetbreads.


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