Jump to Main ContentJump to Primary Navigation
Top

Recipe: Fricassee of sweetbreads with asparagus

sweetbeards-rt.jpg

In a moment of Jane Austen-induced madness (blame the film Austenland or Joanna Trollope’s upcoming re-write of Sense And Sensibility), we’ve selected a period-inspired autumn dish. According to writer and chef Pen Vogler, this is “an old-fashioned supper fit for Mr Woodhouse and his guests.” Two hundred years ago, when Pride And Prejudice was written, such a supper would be taken in the drawing room, after dinner, at about 9pm. So make like the Regency set and get cooking.

Kcal: 586 per serving

Fat: 28.4g per serving

Sat Fat: 1.4g per serving

IngredIentS (ServeS Four):

  • 4 lamb sweetbreads (preferably stomach sweetbreads)
  • Flour, seasoned with salt, pepper, nutmeg
  • 100g white button mushrooms, finely chopped
  • 1 spring onion, chopped
  • Knob of butter
  • Lemon juice to taste
  • Large bundle of asparagus (about 18 spears)
  • Small glass of white wine
  • Sea salt and freshly ground black pepper
  • 1 tbsp parsley, finely chopped

Step 1: To prepare sweetbreads, soak in cold water for 2-3 hours, changing the water three or more times until they are white.

Step 2: Place them in a pan of fresh water, bring it to a boil and simmer for 3-4 minutes. Remove and place in iced water.

Step 3: Once cool, remove any visible gristle with your fingers.

Step 4: Dry the sweetbreads thoroughly, then slice them, coat in the seasoned flour and fry them until each side is crisp and golden. Remove from pan and keep warm.

Step 5: To the same pan, add the mushrooms, spring onion and knob of butter, and cook over medium heat for a few minutes.

Step 6: Meanwhile, steam or boil the asparagus lightly. Add the wine to the mushroom pan, let it boil, and reduce for a minute. Add salt, pepper and parsley to taste.

Step 7: Return sweetbreads to the pan briefly. Serve mixture with the asparagus and a squeeze of lemon.

From Dinner With Mr Darcy by Pen Vogler (£16.99 hardback, CICO Books), available from 10 October

Related

millionaire-rt.jpg

Recipe: Double chocolate millionaire’s shortbread

fattoush.jpg

Recipe: Fattoush with pomegranate molasses dressing

prawn-tamarind-copy.jpg

Recipe: Prawn Tamarind

Comments

Latest...

Feed your inner Morticia Addams at these gothic London eateries

And not a unicorn in sight

by The Stylist web team
20 Jul 2017

Designer lattes are the new coffee trend taking over Instagram

Meet the new drink du jour

by The Stylist web team
20 Jul 2017

Bon Appétit! 15 of the best French eateries across the UK

Think quick croissants, boozy brunches and hearty Gallic meals

by Nicola Colyer
14 Jul 2017

Haagen-Dazs has launched a boozy ice-cream collection

Vodka key lime pie ice cream, anyone?

by Jasmine Andersson
14 Jul 2017

Move over, gin: white port and tonic is the drink of the moment

Anyone for a swift P&T?

by Anna Brech
12 Jul 2017

Research discovers your coffee addiction has a major health benefit

“If you're not a coffee drinker, then you need to consider if you should start”

by Amy Swales
11 Jul 2017

Rejoice! A free rooftop gin bar is coming to London this summer

With herbal cocktails and views of the River Thames. Oh, happy days...

by Anna Brech
07 Jul 2017

London restaurant gives diners Instagram kits to take better photos

Upcycle your #foodporn game

by Anna Brech
05 Jul 2017

There’s a scientific reason why we should all eat more chocolate

Thank us later

by Moya Crockett
03 Jul 2017

Behold a new type of ice cream making waves on Instagram

Beautiful, vegan... and galactic

by Anna Brech
30 Jun 2017