Sweetbreads Grenobloise Recipe

Name: Sweetbreads Grenobloise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 sweetbread medallions, peeled, poached and pressed overnight, recipe follows; 1/2 cup flour; 2 teaspoons salt; 1 teaspoon ground white pepper; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 1 lemon, juiced; 2 tablespoons capers; 1 tablespoon chopped parsley; 2 pairs veal sweetbreads; 1 teaspoon salt; 1 tablespoon vinegar

Servings: persons

8 sweetbread medallions, peeled, poached and pressed overnight, recipe follows
1/2 cup flour
2 teaspoons salt
1 teaspoon ground white pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
1 lemon, juiced
2 tablespoons capers
1 tablespoon chopped parsley
2 pairs veal sweetbreads
1 teaspoon salt
1 tablespoon vinegar

1
In a small mixing bowl combine flour with half of the salt and pepper and season sweetbreads with remaining salt and pepper.
2
Lightly dredge sweetbreads in flour and set aside.
3
In a large saute pan over medium high heat olive oil and saute sweetbreads for 2 minutes, or until golden brown.
4
Turn and continue to cook, adding butter after 1 minute.
5
Cook for 1 minute longer and place sweetbreads on an absorbent cloth or paper towels to drain.
6
Add lemon juice, capers and parsley and cook for 30 seconds.
7
Place sweetbreads on plate or serving platter, ladle sauce over sweetbreads and serve immediately.
8
Rinse sweetbreads well under cold, running water.
9
To a pot of boiling water, add the salt and the vinegar.
10
Add the sweetbreads and reduce heat to a simmer and gently poach for 10 minutes.
11
Remove from the poaching liquid and shock in ice water.
12
Remove from the ice water and remove the outer membrane.
13
Tightly wrap the sweetbreads in plastic wrap and place in a terrine mold.
14
Place a piece of cardboard over the sweetbreads.
15
Place a weight on top and place in the refrigerator for at least 2 hours, preferably overnight.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 sweetbread medallions, peeled, poached and pressed overnight, recipe follows, 1/2 cup flour, 2 teaspoons salt, 1 teaspoon ground white pepper, and more.

Yes, Sweetbreads Grenobloise falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweetbreads Grenobloise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions