Creamed Sweetbreads (Irish)

Sweet breads are considered offal, or the internal organs of an animal. There are two different types: Neck/throat sweetbreads and heart sweet breads. The thymus glands are referred to as neck sweetbreads or throat sweetbreads. Because of their shape, sweetbreads from the pancreas gland are also called heart sweetbread. The younger the animal, the more delicate the flavor and texture, and the lighter color of the sweetbreads. Connoisseurs view the sweetbreads of milk-fed veal or young calves as the best. It is a common misconception that sweetbreads are from the testicles of an animal. But rest assured, that is not the case.

1 lb veal or lamb sweetbreads (500 g)
1 small onion, sliced
4 cups beef stock (1 L)
sea salt
black pepper, freshly ground
2 Tbsp. butter
¼ cup all-purpose flour, unbleached (25 g)
1 egg yolk, beaten
2 Tbsp. heavy cream
1 lemon, sliced

Bring a medium pot of salted water to a boil, then reduce the heat to low, add the sweetbreads, and simmer, uncovered, for about 1 hour.

Drain the sweetbreads and refresh in a bowl of ice water. If using veal sweetbreads, peel and discard all membranes and fibers. (The membranes are usually thin enough on lamb sweetbreads so that this is not necessary.)

Put the sweetbreads in a saucepan, add the onion and stock, and season to taste with salt and pepper. Bring to a boil over high heat, then reduce heat and simmer for 1 hour, uncovered. Remove the sweetbreads and onion from the pan with a slotted spoon and set them aside. Strain and reserve the stock, then wipe out the saucepan with paper towels.

Melt the butter in the same saucepan. Stir in the flour and cook over low heat, stirring constantly, for 3 minutes to form a roux. Stir in the reserved stock and simmer for about 5 minutes. Stir in the egg yolk and cream, return the sweetbreads to the sauce, and heat through.

Serve garnished with lemon slices.

Makes 4 servings.