Sweetbreads With Madeira Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3lobes fresh sweetbreads, about 1½ pounds
- Salt to taste if desired
- 1bay leaf
- 2sprigs fresh parsley
- ¼teaspoon dried thyme
- 6peppercorns
- Freshly ground pepper to taste
- ½cup flour
- 3tablespoons corn, peanut or vegetable oil
- 3tablespoons butter
- 3tablespoons finely chopped shallots
- ¾pound whole mushrooms, rinsed, drained and quartered
- ⅓cup Madeira wine
- 1cup fresh or canned chicken broth
- 1teaspoon tomato paste
- 1tablespoon finely chopped parsley
Nutritional analysis per serving (4 servings)
677 calories; 54 grams fat; 18 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 26 grams protein; 896 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the sweetbreads in a saucepan and add cold water to cover. Add salt, bay leaf,parsley,thyme and peppercorns. Bring to a boil and cook 5 minutes. Drain thoroughly.
- Step 2
Slice each lobe on the bias into four pieces of equal thickness. Sprinkle the slices on both sides with salt and pepper.
- Step 3
Dredge the slices in flour and shake off excess.
- Step 4
Heat the oil and 1 tablespoon of the butter in a large, heavy skillet. Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp. Turn the slices and cook 5 minutes or until golden brown and crisp. Transfer to a heated platter.
- Step 5
Pour off any fat remaining in the skillet and add 1 tablespoon butter. Add the shallots and mushrooms and stir. Cook until the mushrooms are wilted.
- Step 6
Sprinkle the mushroom mixture with the Madeira and stir. Add the broth and tomato paste, and bring to a boil. Add the sweetbread slices in one layer. Cover closely and cook 5 minutes.
- Step 7
Transfer the sweetbread slices to a warm platter. Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads. Sprinkle with parsley and serve.
Private Notes
Comments
I presoaked the sweetbreads for several hours, as recommended in most sweetbread recipes, and omitted the butter (I used olive oil throughout), but otherwise followed the recipe as given. They were great!
Next time I make it, I plan to reduce the sauce a bit after removing the sweetbreads in step 7 and to use a mixture of different kinds of mushrooms.
I decided to leave the tomato paste out for a more French taste.
I added a poured in some cream at the end with the butter and let the sauce thicken......We all liked the end result and will make and enjoy the sweetbreads again.
Agreed - great recipe but I did diverge from it. I would never boil sweetbreads. I prepped them as per Joy of Cooking: blanching them, deveining them, and then pressing them. I skipped salting and basically followed the recipe from step 3 onwards. As best I could. That is to say I had to use a tawny port instead of madeira and I can't have a lot of onion, so it was 2 tbsp of shallots (which I react to less). After covering the sweetbreads (step 5), I lowered the temp. Served over orzo.
Great recipe. The sweetbreads are tender and savory. We liked the Madeira sauce so much that I used it for beef tongue. Family loved both.
This is a delicious recipe. We nixed the tomato sauce and added a bit of sour cream at the end to the sauce. Served with roasted potatoes, carrots and Brussels sprouts and salad.