ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweetbreads Deluxe

Yield 8 servings


  • 2 to 3 pounds veal sweetbreads
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons salt, divided
  • 1/4 cup butter or margarine
  • 1/2 cup sherry
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon onion powder
  • 3/4 cup whipping cream
  • 2 tablespoons flour
  • 1/4 cup water
  • Toast points
  • Paprika

How to Make It

  1. Place sweetbreads in a large mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.

  2. Place sweetbreads and water to cover in a medium Dutch oven. Add lemon juice and 1 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool completely. Slice sweetbreads into 1- inch slices; set aside.

  3. Melt butter in a heavy skillet over medium heat. Add sweetbreads; cook slowly for 10 minutes or until browned. Add sherry, pepper, onion powder, and remaining salt; cover and simmer 5 minutes. Add cream; simmer 15 minutes.

  4. Combine Hour and 1/4 cup water; stir until smooth. Add flour mixture to sweetbreads mixture; simmer until thickened, stirring occasionally. Spoon over toast points; sprinkle with paprika, and serve.

Oxmoor House Homestyle Recipes