About sweetbreads

Veal sweetbreads are those most flavored.

Sweetbreads are highly perishable and should be prepared for use as soon as purchased.

First, soak them at least 1 hour in a large quantity of cold water to release any blood. You may change the water several times during this period.

Next, they must be blanched. This is done by putting them into cold acidulated water (1 quart water, add 1 tablespoon vinegar) to cover. Bring them slowly to a boil and simmer uncovered from 2 to 5 minutes depending on their size.

Drain. Firm them by plunging them at once into cold water. When they have cooled, drain again and trim them by removing cartilage, tubes, connective tissue and tougher membrane.

Weight them refrigerated for several hours if you plan using them whole.

If you are not using them in one piece, break them into smaller sections with your hands, being careful not to disturb the very fine membrane that surrounds the smaller units. Allow 1 pair for 2 servings.

After these preliminary processes, to which all sweetbreads must be subjected, you may poach, braise, broil or sauce them.

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