VEAL SWEETBREADS (FRIED)
These fried veal sweetbreads offer a rich, savory, and satisfying experience, perfect for a special occasion or a gourmet meal. The sweetbreads are cooked until golden brown and crispy on the outside, while remaining tender and juicy inside. This classic dish is a delightful combination of textures and flavors, making it an elegant and comforting choice.
Ingredients
- 1 pound Veal sweetbreads
- 4 cups Cold water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Goose fat (or clarified butter, or neutral oil) (Originally goose fat. Substituted with clarified butter or neutral oil for modern preference.)
Instructions
- 1Wash the veal sweetbreads thoroughly. Place them in a bowl with cold water and 1 tablespoon of salt. Let them soak for 1 hour to remove impurities.
- 2Carefully remove the sweetbreads from the water and pat them completely dry with paper towels. Season generously with salt and pepper.
- 3Heat the goose fat (or clarified butter/oil) in a skillet over medium heat. Once hot, carefully place the sweetbreads in the skillet. Fry slowly, turning frequently, until they are a nice golden brown and cooked through, about 15-20 minutes. The internal temperature should reach 165°F (74°C).
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