Sweetbreads In Basque Tomato Sauce
(Choriak)
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| What You Need: |
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2 pounds veal sweetbreads
2 quarts water
¼ cup distilled white vinegar
6 cups Chicken Stock or use canned
1 bay leaf
1 cup all-purpose flour, seasoned with salt and freshly ground black pepper
3 cloves garlic, peeled and crushed
2 tablespoons olive oil
½ cup Basque Tomato Sauce
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| How To Cook: |
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1. Wash the sweetbreads and soak in 2 quarts cold water with vinegar for 1½ hours; drain. Poach the sweetbreads in the Chicken Stock and bay leaf for 15 minutes.
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2. Remove the sweetbreads and plunge into cold water. Save the poaching liquid for another use. Allow sweetbreads to cool; drain.
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3. Carefully pull off the clear membrane that coats the gland. Separate the sweetbreads into 1½-inch pieces, discarding any gristle or fatty parts.
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4. Dust the sweetbreads in the seasoned flour. Heat a large frying pan and brown the sweetbreads in the garlic and oil for a few minutes. Add the Basque Tomato Sauce and toss together in the frying pan until all is hot.
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