Braised Sweetbreads
1 1/2 pounds sweetbreads -- Calf's 1/8 teaspoon ground mace 1/2 teaspoon salt 1/4 teaspoon black pepper -- freshly ground 2 tablespoons flour 3 tablespoons cooking oil -- flavorles...
Ingredients
- 11/2 pounds sweetbreads -- calf's
- 1/8teaspoonground mace
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper -- freshly ground
- 2tablespoonflour
- 3tablespooncooking oil -- flavorless
- 2tablespoonshallot -- finely minced
- 1cupdry sherry
Directions
- 1
1 1/2 pounds sweetbreads -- Calf's 1/8 teaspoon ground mace 1/2 teaspoon salt 1/4 teaspoon black pepper -- freshly ground 2 tablespoons flou
- 2
Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces
- 3
Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess
- 4
Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads
- 5
Cook until they are dark golden on both sides, about 5 minutes per side
- 6
Do not crowd the pan or they won't brown
- 7
Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil
- 8
Cover the skillet and transfer to the oven