Preparation:
Soak sweetbreads in cold water for 1 hour. Drain. Place sweetbreads in heavy saucepan. Cover with fresh water. Bring slowly to boil, and simmer gently for 5 minutes. Remove sweetbreads to bowl of ice water and let stand in bowl for 5 minutes. Drain and dry on cloth.
Remove the part which is not edible, but do not remove the thin skin on sweetbreads. Place sweetbreads in shallow dish and cover with a plate pressing directly on them in order to break the fibers, thus preventing them from contracting when cooking.
In an ovenproof dish, melt butter. Add carrots, onions, bacon, parsley, salt, pepper, and bay leaf. Bake at 450F for 10 minutes. Add sweetbreads, consommé, and water and continue baking, basting occasionally, for 45 minutes more, or until meat is well browned on top. Remove meat to heated serving dish. Pour sauce over meat.
Serve with peas.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
