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Recipes
| Recipe name | Country | Number of people | | Veal sweetbreads with walnutsauce | Luxembourg | 4 | | | | Ingredients | | 700 gr. veal sweetbreads
3 tbsp. salt
150 gr. walnuts
2 dl. dry white wine
¼ l. cream
2 dl. veal stock
4 tbsp. flour
salt, pepper
50 gr. butter
1 tbsp. freshly chopped parsley | | | | Cooking method | Soak the sweetbreads 1½-2 hours in plenty of cold water with 3 tbsp. salt. Change the water regularly. Rinse the sweetbreads and bring slowly to the boil in plenty of water. Leave to cool in the boiling water. Lift the sweetbreads out of the pan and rinse under cold running water. Skin carefully and also remove the membranes and any fat. Wrap in a clean cloth and store cool for at least 15 minutes, between two plates with a weight on top, in order to remove any excessive moisture. In the meantime, finely grind half of the walnuts and chop the other half roughly. Save a few walnuts for decoration.
Roast the chopped nuts for a few minutes in a dry frying pan, turning regularly. Bring the wine, cream and veal stock to the boil and simmer for around 8 minutes without a lid to reduce it to 2/3 (4 dl).
Add the ground nuts and allow the sauce to cool slightly. Sieve the flour onto a plate. Cut the sweetbreads into 1 cm. thick slices. Sprinkle with salt and pepper and coat in flour. Heat the butter in a frying pan and, once it stops bubbling, fry the sweetbreads golden brown in 2-3 minutes per side, over a medium heat. Spoon a little sauce onto a pre-heated plate, place the sweetbreads on top and sprinkle with roast walnuts and chopped parsley.
Tips:
* Serve the sweetbreads on a bed of mixed vegetables such as carrot, courgette, green beans and spring onions.
* Serve with tagliatelle (ribbon macaroni) or fluffy mashed potatoes, with snippets of fried shallots, mixed through.
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