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Menu du jour sweetbreads : 14 Recipes


  • Recipe I poached dave's sweetbreads terrine!
    I poached dave's sweetbreads terrine!
    Starter Difficult
    45 2
    Ingredients :1 lb lamb sweetbreads, soaked in cold water for about an hour 2 qts water 1 yellow onion, quartered 1 stalk celery, quartered 1 carrot pee...
  • Recipe Crispy Sweetbreads with Parsnip Potato Puree, Braised Endives, and Port Sauce (Page 462)
    Crispy Sweetbreads with Parsnip Potato Puree, Braised Endives, and Port Sauce (Page 462)
    RECIPE #1260 Date: Saturday, February 19, 2011 -- 6pm Location: East Lansing, MI Kitchen: Our House Fellow Chef: Mike Dining Companions: Matty, Charles, Helen, Clara, Tim, and Mark Recipe Rating: C I remember one particular occasion[...]
  • Recipe Lamb noisettes with glazed sweetbreads, wild mushrooms, molten potato croquette, sherry vinegar caramel, thyme emulsion and a mushroom froth
    Lamb noisettes with glazed sweetbreads, wild mushrooms, molten potato croquette, sherry vinegar caramel, thyme emulsion and a mushroom froth
    This is another completed dish for the a la carte. Very simple, just 4 ingredients on the plate, lamb, sweetbread, mushroom and potato. The potatoes are made by setting a creamy potato mousseline with gelatine and rolling it into small cylinders.[...]
  • Recipe Mark Twain?s 1906 Players Club Dinner, Part 1
    Mark Twain?s 1906 Players Club Dinner, Part 1
    I began this blog a year ago!  In that time I have had over 100,000 visits, learned about many things that I had always been curious about, sharpened my photography skills (still a way to go on that one!)  found some[...]
  • Recipe Wood Pigeon in a Rare Fowl ?Fricase' circa 1684
    Wood Pigeon in a Rare Fowl ?Fricase' circa 1684
    One of the first posts I did on this blog was about Pumpion Pye    from Robert May?s 1684 cookbook, The Accomplisht Cook.  Nearly a year later, as Lost Past Remembered approaches its first birthday, it seems a good[...]
  • Recipe Update 28, Part 2: New Year's Goal: Become an "official" Gourmess by August 2010
    Update 28, Part 2: New Year's Goal: Become an "official" Gourmess by August 2010
    I was 32 when I started cooking; up until then, I just ate. --Julia Child I finally made the Ris de Veau Braisés, Petits Pois Paysanne (Braised Sweetbreads with Country-Style Peas) . It took a bit of effort to find  them -- I[...]
  • Recipe Creamed sweetbreads
    Creamed sweetbreads
    1 Pair of sweetbreads 1 c Milk 1 c White sauce 3 Eggs (hard cooked) 2 tb Butter Patty or tart shells Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane[...]
  • Recipe Grilled sweetbreads
    Grilled sweetbreads
    1 3/4 lb Sweetbreads 1 ts Powdered mustard 4 tb Soy sauce 2 tb Pernod (optional) 2 tb Honey 1 pn Ground allspice Lemon wedges THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to[...]
  • Recipe Braised sweetbreads
    Braised sweetbreads
    1 1/2 lb Calf's sweetbreads 1/8 ts Ground mace 1/2 ts Salt 1/4 ts Freshly ground black pepper 2 tb Flour 3 tb Flavorless cooking oil 2 tb Finely minced shallots 1 c Dry sherry 1 c Low-sodium chicken broth 1/2 c Whipping cream 2 tb Unsalted[...]
  • Recipe petit ragout of sweetbreads
    petit ragout of sweetbreads
    A few months ago we included a pack of veal sweetbreads in our Donald Russell order and it had been left forgotten behind the frozen peas until this weekend, when we dug them out of the freezer to use in this lovely recipe from the Terra[...]