Home › The World's Kitchen › Sweetbreads, Braise, Montebello

Sweetbreads, Braise, Montebello

Plunge and keep in cold water six very fresh heart sweetbreads for two hours. Drain them, plunge in two quarts boiling water with a teaspoon salt for six minutes, drain again and nicely trim all around. Place in a small frying pan a teaspoon melted butter, half a sliced carrot, half a sliced onion, one sliced leek, a branch sliced celery, one branch parsley and a few parings larding pork. Lay the breads over the vegetables. Season with a half teaspoon salt, two saltspoons pepper, and cook on the fire for six minutes. Moisten with a gill and a half broth and half gill demi-glace. Cover with a buttered paper and place in a brisk oven for thirty minutes. Remove, dress the breads on six freshly prepared round toasts, pour a hot Montebello sauce over the breads and serve. (Place all the contents of the pan into the demi-glace pan.)