1 hour soaking and blanching,
then 55 minutes
450 g / 1 lb calves' sweetbread, soaked
1 bay leaf
juice of 1 lemon
salt and freshly ground black pepper
30 ml / 2 tbs seasoned flour
100 g / 4 oz butter
450 g / 1 lb frozen petits pois
60 ml / 4 tbs thin cream
4 lemon slices
1- Place the sweetbreads in a saucepan containing fresh cold water. Add the bay leaf, 15 ml / 1 tbs lemon juice and salt. Bring slowly to the boil and simmer for 15 minutes. Firm in cold water (30 minutes).
2- Remove the tubes and outer membrane from the sweetbreads and blot them dry with absorbent paper.
3- Heat 75 g / 3 oz butter in a frying-pan over a medium heat and fry the sweetbreads for 4-5 minutes on each side.
4- Cook the pea in boiling, salted water, drain well, toss in the remaining butter and place on a warm serving dish. Arrange the sweetbreads on top.
5- Add the remaining lemon juice to the frying-pan and cook over a high heat, scraping the crusty bits from the bottom of the pan with a wooden spoon. Season well and lower the heat, Add the cream and stir well; when hot, pour the sauce over the sweetbreads. Garnish with slices of lemon.
Yummy and delicious Sweetbreads with pea are ready.
photo credit goes to = wilburcoxjr.com