Modern Sweetbread Dishes

Ingredients

• 1 pound Sweetbreads (Veal or lamb sweetbreads, soaked in cold water for at least 2 hours, changing the water frequently.)
• 1 teaspoon Salt (For seasoning)
• 0.5 teaspoon Black pepper (Freshly ground, for seasoning)
• 1 tablespoon Lemon (Juice of, for Lemon Butter)
• 4 tablespoons Butter (For Lemon Butter and White Sauce)
• 2 tablespoons All-purpose flour (For White Sauce)
• 1 cup Milk (For White Sauce)
• 1 cup Cooked chicken (Cooked and diced)
• 0.5 cup Heavy cream (For Béchamel Sauce)
• 0.25 teaspoon Nutmeg (Pinch of, for Béchamel Sauce)

Instructions

1. 1Soak sweetbreads in cold water for at least 2 hours, changing the water frequently. This helps to remove impurities.
2. 2Place the soaked sweetbreads in a saucepan, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for 15 minutes. Drain and rinse under cold water. This firms them up and makes them easier to handle.
3. 3Split the parboiled sweetbreads crosswise. Sprinkle with salt and pepper. Broil for 5 minutes, turning once halfway through, until lightly browned.
4. 4While the sweetbreads are broiling, melt butter in a small saucepan. Stir in lemon juice and a pinch of salt. Serve the broiled sweetbreads immediately with Lemon Butter.
5. 5Cut the parboiled sweetbreads into 1/2-inch cubes or separate into small pieces. Prepare White Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Season with salt and pepper. Reheat the sweetbreads in the white sauce.
6. 6Serve the Creamed Sweetbread on toast, or use as a filling for patty cases or Swedish Timbales.
7. 7Reheat equal parts of cold cooked chicken and sweetbread (cut in dice) in White Sauce (prepared as in step 5).
8. 8Cut the parboiled sweetbreads into cubes. Prepare Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Stir in heavy cream and nutmeg. Season with salt and pepper. Reheat the sweetbreads in the Béchamel Sauce.