Calves’ and lamb sweetbreads

Calves’ and lamb sweetbreads

By
From
Becasse
Photographer
Steve Brown

Ingredients

Method

  1. At Bécasse we only use calves’ and lamb sweetbreads as these have a superior texture and flavour. Ask your butcher to make sure he only gives you pancreas glands, which are large and rounded. The thymus glands, which are located in the throat, are longer and tend to be stringy and tough. Sweetbreads need to be properly prepared – blanched, refreshed and peeled – before cooking.
  2. Rinse the sweetbreads well under cold running water until the water runs clear. Place in a bowl and cover with cold water. Refrigerate and leave them to soak overnight, or for a minimum of 5 hours, changing the water several times.
  3. Drain the sweetbreads and rinse again. Bring a large pan of lightly salted water to the boil and blanch the sweetbreads a few at a time for about 30 seconds. Remove the sweetbreads and refresh straight away in iced water. Drain on kitchen paper and when cool enough to handle, carefully peel away the membrane and any trace of bloody fibres. Wrap loosely in cling film and refrigerate. Use within 3 days.
Tags:
restaurant
Becasse
Justin
North
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