Veal sweetbreads is an acknowledged delicacy, one of the most rare and expensive offal. Sweetbreads are best cooked as fresh as possible, must not be stored in the refrigerator for longer than 2 days and cannot be frozen.
Thymus gland is an organ of the immune system, located on either side of the trachea. It regulates the growth of the young animal and protects it from diseases.
The veal sweetrands are fried, stewed, made on the grill, cook over low heat, etc.
Veal sweetbreads
Soak the sweetbreads in cold water for an hour, then trim away any membrane or unappetising looking tubes from the outside
Veal sweetbreads, parsnip air and curry oil
Start by preparing the sweetbread. Dissolve the salt in the water then add Sweetbreads, parsnip and curry oilthe sweetbread to…
Veal sweetbreads with ras el hanout, cauliflower pur?e, watercress and coriander
Start by making the cauliflower crisp to garnish the dish. Use a mandoline Sweetbreads with ras el hanoutto cut 2mm thick slices…
Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles
To make the veal sauce, in a frying pan, lightly caramelise the diced veal in hot oil. Once lightly browned, add the butter.…
Beignet of veal sweetbreads with rosemary and onion cream
Start by making the onion cream. In a large heavy bottomed Sweetbreads with rosemary pan heat the oil on a medium heat and add…
