Creamed Sweetbreads
Submitted by Tonette
Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
40 minSweetbreads are one of those ingredients that separate the curious cook from the timid one, and this classic preparation makes them absolutely approachable.
The sweetbreads soak in cold water to draw out impurities, then poach gently in milk until tender and delicate.
Once cooled, the membrane peels away easily, and the meat gets cubed into neat pieces ready for a silky béchamel sauce.
It’s refined, it’s old-school, and it’s the kind of dish that earns you serious kitchen credibility.
Chef Tips
- Soak the sweetbreads in cold water for at least an hour (changing the water once or twice) to remove any blood and ensure a clean, mild flavor.
- Poach gently in milk at a bare simmer; a hard boil will make the sweetbreads tough and grainy.
- Peel the thin outer membrane while the sweetbreads are still slightly warm; it comes off much easier before they cool completely.
- Serve on toast points or in vol-au-vent shells for a classic presentation.
Ingredients
Directions
Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes.
Cool, remove membrane and cut in small neat cubes.
Serve with sauce.
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