| Yield 1X: | 240.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion | ||
| Portions: | 40.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 9.26.18 | ||||
| Prep Recipe Ingredient | 1 |
| lb | |
| Sweetbreads, defrosted and soaked | 20 |
| Court boullion | 18 |
Sweetbreads must be soaked in cold water for two days after defrosting to remove blood. Change the water twice a day.
Heat the court boullion to a rolling boil, then drop the sweetbreads in. Cook, stirring regularly, until medium rare, about 25 minutes. Remove to a perforated 2″ hotel pan, and lay each piece flat on the bottom. Place a 6″ hotel pan filled with ice over the sweetbreads, and transfer to the walk-in. Cool completely, then remove the top pan. Transfer the sweetbreads to a 6″ half pan.
Label, date, and initial. Store refrigerated. Portion to 6 oz.