Sweetbread Soup Recipes
SWEET SOUP
Steps:
- Mix all the ingredients together and enjoy!
SWEETBREAD SOUP
Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork.
Provided by Nyteglori
Categories Beef Organ Meats
Time 6h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover sweetbreads with cold water and soak for 3 to 4 hours changing the water 2 or 3 times.
- Drain and cover again with fresh cold water; heat to boiling and cook 2 minutes.
- Remove from water and place on a clean towel to drain.
- Cut away bits of skin and veins with a knife, being careful not to break the sweetbreads, then cut them into 2 inch pieces.
- Melt butter in saucepan and add onions, carrots and cabbage; simmering about 10 minutes.
- Add flour and stir until blended, then add stock.
- Stir until mixture is well blended, seasoning with salt and pepper.
- Cover and simmer 45 minutes.
- Add sweatbreads and continue cooking for 30 minutes or until tender.
- Serve garnished with asparagus tips.
Nutrition Facts : Calories 175.4, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 697.2, Carbohydrate 28.4, Fiber 8.2, Sugar 13.2, Protein 5.6
TRINIDAD SWEETBREAD
A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.
Provided by Bernadette
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
- Blend together the butter, sugar, eggs, evaporated milk and almond extract.
- Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
- Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
Nutrition Facts : Calories 1063.4 calories, Carbohydrate 188.8 g, Cholesterol 108.8 mg, Fat 30 g, Fiber 6.8 g, Protein 15.2 g, SaturatedFat 21.1 g, Sodium 1362.7 mg, Sugar 98.2 g
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
SWEETBREADS (PAN SEARED)
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
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