1 lb Sweetbreads
2 c Milk
2 Lemons,; halved
Salt and pepper
Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool
place or refrigerate for at least 4 hours to whiten. Discard milk, place
sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as
well. Add 1 tablespoon of salt, a pinch of pepper and cover with water.
Bring to a boil, reduce heat and simmer for 10 minutes. Sweetbreads should
be about medium when they are done poaching. Using a slotted spoon transfer
sweetbreads to an ice water bath to cool quickly. Drain and pat dry.
To press sweetbreads, place on a large plate, top with another plate, and
weight with several cans. Set aside, refrigerated, at least 4 hours.
Sweetbreads should be pressed to 3/4-inch thickness to give them a nice,
firm texture; if you don’t press them enough they will be spongy.
To clean pieces, remove any excess membranes and veins from pressed lobes;
leave pieces as intact as possible. If lobes are large, slice them in half
horizontally. Sweetbreads are ready to use in any recipe.
Yield: 1 pound
Yields
1 Servings
