Braised Sweetbreads

1 hours Prep: 10 minutes Cook: 55 minutes

185 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	sweetbreads
1/8	teaspoon	mace	ground
1/2	teaspoon	salt
1/4	teaspoon	black pepper
2	tablespoons	flour, all-purpose
3	tablespoons	vegetable oil	flavorless
2	tablespoons	shallot	finely minced
1	cup	sherry	dry
1	cup	chicken broth
1/2	cup	heavy whipping cream
2	tablespoons	butter, unsalted

Directions

PREHEAT OVEN TO 375 degrees F.

Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces.

Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess.

Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads.

Cook until they are dark golden on both sides, about 5 minutes per side.

Do not crowd the pan or they won't brown.

Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil.

Cover the skillet and transfer to the oven.

Turn temperature to 325 degrees F and cook 35 minutes, turning once.

Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter.

Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes.

Remove from the heat and whisk in the butter. When it's time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon.

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Nutrition Facts

Serving Size 78g

Amount per Serving

Calories 185 88% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 38mg	13%
Sodium 262mg	11%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	9%		Vitamin C	1%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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