Sweetbreads in the Bottle Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- sweetbreads
- flour
- butter
- salt
- pepper
- Marsala or Madeira wine
- meat gravy (sugo di carne)
Instructions
- Leave lamb sweetbreads whole; parboil, skin and cut larger sweetbreads into pieces.
- Flour them well and brown in butter, seasoning with salt and pepper.
- Moisten with Marsala or Madeira and bring to a single boil; or make the sauce separately with flour, butter and wine.
- Enrich with meat gravy for an exquisite result.