Honey-Glazed Calf Sweetbreads

Preparation:	25 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	55 min

4
servings

Category:	Meats and substitutes
Subcategory:	Variety Meats
Source:	Metro

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Recipe of : Honey-Glazed Calf Sweetbreads

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Recipe ingredients

1 lb. 8 oz. (675 g) calf sweetbreads
Court-bouillon
4 cups (1 litre) water
1 onion, quartered
1 celery stalk
A pinch dried thyme
1 bay leaf
1 lemon, quartered
5 peppercorns
Sauce
6 Tbsp. (100 mL) mild honey
1 Tbsp. (15 mL) unsalted butter
1 Tbsp. (15 mL) chopped shallot
¼ cup (60 mL) tarragon vinegar
¾ cup (180 mL) reconstituted beef broth*
Salt and pepper to taste

Preparation

Wash the sweetbreads and soak in lightly salted cold water for 2 to 3 hours. Replace the water several times.

Combine the court-bouillon ingredients and bring to a boil.

Gently add the sweetbreads.

Blanch for 7 to 10 minutes.

Remove the sweetbreads and cool under running water.

Remove the fine skin and attached membranes. Dry well.

Cut the sweetbreads into scallops. Set aside.

Reduce the honey over medium heat.

Add the butter and chopped shallot.

Caramelize the sweetbreads in the honey.

Add the tarragon vinegar and beef broth.

Finish cooking in a 350°F (180°C) oven for 10 minutes.

Suggestion

Blanching sweetbreads before cooking makes them firmer and easier to handle.

Use a mild honey such as clover; a stronger honey such as buckwheat will mask the delicate taste of sweetbreads.

Accompaniment: rutabaga, roasted zucchini, linguine with parsley butter.

Full-bodied white wine or light red wine.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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