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  Added: Feb 11, 2008  •  Visited (830)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sweetbreads In Basque Tomato Sauce
What You Need:
  • 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

  • How To Cook:
    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.

    2. Remove the sweetbreads and plunge into cold water. Save the poaching liquid for another use. Allow sweetbreads to cool; drain.

    3. Carefully pull off the clear membrane that coats the gland. Separate the sweetbreads into 1½-inch pieces, discarding any gristle or fatty parts.

    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.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Grains & Cereals » Flour
    Dish » Main Courses


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