Dish of Sweetbreads with Lemon Sauce
(click to enlarge)

Sweetbreads with Lemon Sauce


Poland   -   Mleczko Cielece w Potrawie
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1-3/4 hrs
Part		 Mild, tender sweetbreads in flavorful sauces were once popular but now appear mostly in fancy restaurants. These are elegant, delicious, and not difficult to make.

2
ar
1
-----
#

c
---
Sweetbreads (1)
Stock, strong (2)
White Lemon Sauce (3)  
-- Garnish (4)
Mushrooms
Parsley
Dill
Croutons
Do Ahead   -   (10 min to 8 hrs depending)
  1. Prepare the SWEETBREADS as needed. If their external membrane is still in place, you will have to do at least Step-1 on our Veal Sweetbreads. All other steps are optional, depending on your choice.
Prep   -   (30 min (includes sauce prep steps))
  1. Start White Lemon Sauce. Do all prep steps so you're ready for the broth, which comes from this recipe.
  2. Prepare Garnishes as desired.
Run   -   (55 min (includes sauce steps))
  1. Place Sweetbreads in a pan just big enough for them, and pour over enough Stock to just cover. Bring to a boil and turn down to a simmer for about 20 minutes.
  2. Drain Sweetbreads reserving the stock. Slice the Sweetbreads as desired and hold warm.
  3. Measure out 1 cup of the Stock into a sauce pan. Proceed to finish your White Lemon Sauce per that recipe.
  4. Serve hot, garnished as desired
NOTES:

  1. Sweetbreads:

      These are generally available in markets serving Turkish, Armenian, Middle Eastern and Latin American communities. For details see our Veal Sweetbreads page.

  2. Stock:

      Chicken stock would probably be most used, but Pork stock also works well. Either one should be fairly strong.

  3. White Lemon Sauce:

    This is a standard Polish sauce served with light flavored meats, such as chicken and fish, but also with omelets. See our recipe for White Lemon Sauce. For actual service I'd make the sauce a little more liquid than I did for the photo.

  4. Garnishes:

      Suggested garnishes are small white mushrooms, with stems cut flush. The pattern recipe calls for them to be simmered, but those in the photo were gently fried in butter. A mix of fresh Flatleaf Parsley and Dill is a common garnish in the region. Polish croutons are a popular garnish and are simple to make. See our recipe Polish Croutons.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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