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Sweetbreads are making a comeback, try something different!
Blanch the sweetbreads by putting them into a pan of cold water then bring to the boil
Boil for 2 minutes. Drain and dry the sweetbreads on a clean cloth. Snip away any membrane and cut crosswise into slices.
Melt half the butter in a frying pan, add the onion and mushrooms; cook until tender.
Drain and reserve
Add remaining butter to the pan & juices, reheat and saute the sweetbreads for 5 minutes.
In a separate pan, heat the brandy, ignite and, while flaming, pour over sweetbreads.
Cook gently for 10 -15 minutes until tender.
Combine the fresh cream and egg yolks in a bowl.
Add some hot pan juices to egg mixture and return to pan.
Add the onion and mushroom, heat gently to thicken - do not boil. Adjust seasoning to taste.
Serve garnished with parsley and fresh green Eversfield Oragnic Vegetables of the season.