Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Calf Sweetbreads with Ginger https://www.metro.ca/userfiles/image/recipes/ris-veau-gingembre-161.jpg PT1H00M PT15M PT1H15M
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.
4
0 0 0 0
4 x 1/3 lb (4 x 150 g) calf sweetbreads 2 Tbsp. (30 mL) all-purpose flour 1 Tbsp. (15 mL) fresh ginger, peeled and cut into matchsticks 1/3 cups (80 mL) beef broth or veal base salt and pepper to taste
Calf Sweetbreads with Ginger

Calf Sweetbreads with Ginger

Rate this recipe
0 Vote
  • Lactose-free
4
servings
1:00
Preparation
0:15
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 1/3 lb
    (4 x 150 g)
    calf sweetbreads
  • 2 Tbsp.
    (30 mL)
    all-purpose flour
  • 1 Tbsp.
    (15 mL)
    fresh ginger, peeled and cut into matchsticks
  • 1/3 cups
    (80 mL)
    beef broth or veal base

  • salt and pepper to taste
Imprimer ma sélection

Preparation

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.

Source : Metro

Legal Notice

Lactose-free recipes

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.