Delicious fine dish
For 2 people
400 g of veal sweetbread
3 sprigs of thyme
1 laurel leave
salt and pepper
2 tablespoons butter
2 tablespoons vegetable frying oil
1 garlic clove
1 tablespoon of flour
3 tablespoon of Madeira wine
Wash the sweetbreads, remove the black parts. This is the tedious part of this recipe. Row sweetbreads have a strong smell but cooked they are delicious.
Peel and cut in 4 pieces the onion.
In a big pot, simmer water and add the thyme, laurel, 1 onion, salt and pepper. Add your sweetbreads and cook for 30 minutes. They need to be firm when you stitch a knife.
Drain the sweetbreads and cut them in small pieces. Throw away other ingredients from the pot.
In a frying pan on medium heat, heat one tablespoon of oil and butter. Add the sweetbreads and brown them on all sides. Put aside.
Remove excess of oil and butter but keep the same frying pan. Add again 1 tablespoon butter and oil. Brown the chopped onion. Add the chopped garlic and the chopped tomato. Cook on low heat for 2 minutes.
Add the flour, mix. Add the Madeira wine, mix. Cook a few minutes. Add the sweetbreads, cook for 5 minutes. Adjust the consistency by adding water if needed.
Serve warm with grilled courgettes and couscous in the picture.