Soak the calf sweetbreads in cold water for about 20 minutes.
Blanch the sweetbreads for 10 minutes in vinegary water with a bouquet garni, salt and pepper. Remove the fine membrane from the sweetbreads.
Salt and pepper the flour. Coat the sweetbreads.
In a pan, brown the sweetbreads on each side in butter and oil, about 10 minutes of total cooking time. Set aside.
Remove the fat from the cooking pan. Sear the ginger and then deglaze with the beef broth. Reduce for about 2 to 3 minutes to obtain a uniform sauce.
Put the sweetbreads on a serving platter and top with the sauce.
These wines or ciders stand out with their sugar content. Usually semi-dry or semi-sweet, they are characterised by notes of ripe fruit.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.