Friday, April 24, 2015

Sweetbreads in Cream and Wine Sauce

   4 servings
1 pound sweetbreads (organ meats)
2 quarts water
2 tablespoons salt
2 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons arrowroot
1 ¼ cup milk
½ teaspoon sea salt
Freshly ground pepper, to taste
¼ cup dry white wine
¼ cup chopped flat-leaf parsley
   1. Rinse the sweetbreads and place in a medium saucepan. Cover with about 2 quarts of water; add 2 tablespoons salt and 2 tablespoons lemon juice. Bring to a boil, and cook for 25 minutes. Drain liquid and set meat aside to cool. Once cool enough to handle, pull the outer membranes from the meat.
   2. In a medium saucepan over medium low melt the butter. Add arrowroot and whisk in until combined into a paste-like consistency. Add milk and stir constantly until mixture is thick and bubbly. Add salt and pepper and cook gently 2 minutes.
   3. Add sweetbreads and cook until reheated, about 5 to 10 minutes. Add wine, stir and serve. Garnish each serving with 1 tablespoon of parsley.

Americanas Viagens

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