4 Hot Offal Main course
1. Wash the
sweetbreads in cold water then blanch in boiling salted water for 4
2. Add the
sweetbreads to the stock, bring to the boil and simmer for 35 minutes. Drain
well and allow to cool.
3. Remove the
skin then dip in the beaten egg and coat in the breadcrumbs.
oil in a frying pan until hot and fry the coated sweetbreads until golden brown on all sides,
turning occasionally. Drain on kitchen paper. Serve immediately.
Types of Offal
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.