Sweetbreads with Madeira sauce, spring onions

Name: Sweetbreads with Madeira sauce, spring onions
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g sweetbreads; 3/4 cup Madeira; Flour to dust; 2 tbsp Butter; Salt & pepper; 5 bunch spring onion (optional)

tomo_ya @tomo

Bristol, England, United Kingdom

Found sweetbreads in a nearby butcher and tried the first time. Ate a few time in Spain, and loved it, but never have cooked at home.

This one is lamb sweetbreads.

Found sweetbreads in a nearby butcher and tried the first time. Ate a few time in Spain, and loved it, but never have cooked at home.

This one is lamb sweetbreads.

tomo_ya @tomo

Bristol, England, United Kingdom

Found sweetbreads in a nearby butcher and tried the first time. Ate a few time in Spain, and loved it, but never have cooked at home.

This one is lamb sweetbreads.

Found sweetbreads in a nearby butcher and tried the first time. Ate a few time in Spain, and loved it, but never have cooked at home.

This one is lamb sweetbreads.

Saved

Ingredients

30min

4 servings

500 gsweetbreads
3/4 cupMadeira
Flour to dust
2 tbspButter
Salt & pepper
5 bunchspring onion (optional)

Saved

Steps

30min

1

Take out some white parts, membrane. Then, soak sweetbreads into cold water for an hour. Change the water a few times.
2

Boil the sweetbreads for 5-6 minuites in lightly salted water.
3

Drain the sweetbreads and dust with flour lightly.
4

Put butter onto a pan, melt it and add sweetbreads with low heat.
Heat until it's brown. Season salt and pepper.
5

Add Maderia into the pan, shake to be mixed. The Madeira is getting thickened.
6

(optional) Add choppend spring onions and mix with the sauce, and stop the heat not to lose spring onions texture. Use the heat of the pan and sauce.