Sweetbreads With Madeira Sauce Recipe

Name: Sweetbreads With Madeira Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lobes fresh sweetbreads, about 1 1/2 pounds; Salt to taste if desired; 1 bay leaf; 2 sprigs fresh parsley; 1/4 teaspoon dried thyme; 6 peppercorns; Freshly ground pepper to taste; 1/2 cup flour; 3 tablespoons corn, peanut or vegetable oil; 3 tablespoons butter; 3 tablespoons finely chopped shallots; 3/4 pound whole mushrooms, rinsed, drained and quartered; ⅓ cup Madeira wine; 1 cup fresh or canned chicken broth; 1 teaspoon tomato paste; 1 tablespoon finely chopped parsley

Servings: persons

3 lobes fresh sweetbreads, about 1 1/2 pounds
Salt to taste if desired
1 bay leaf
2 sprigs fresh parsley
1/4 teaspoon dried thyme
6 peppercorns
Freshly ground pepper to taste
1/2 cup flour
3 tablespoons corn, peanut or vegetable oil
3 tablespoons butter
3 tablespoons finely chopped shallots
3/4 pound whole mushrooms, rinsed, drained and quartered
⅓ cup Madeira wine
1 cup fresh or canned chicken broth
1 teaspoon tomato paste
1 tablespoon finely chopped parsley

1
Place the sweetbreads in a saucepan and add cold water to cover.
2
Add salt, bay leaf,parsley,thyme and peppercorns.
3
Bring to a boil and cook 5 minutes.
4
Drain thoroughly.
5
Slice each lobe on the bias into four pieces of equal thickness.
6
Sprinkle the slices on both sides with salt and pepper.
7
Dredge the slices in flour and shake off excess.
8
Heat the oil and 1 tablespoon of the butter in a large, heavy skillet.
9
Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp.
10
Turn the slices and cook 5 minutes or until golden brown and crisp.
11
Transfer to a heated platter.
12
Pour off any fat remaining in the skillet and add 1 tablespoon butter.
13
Add the shallots and mushrooms and stir.
14
Cook until the mushrooms are wilted.
15
Sprinkle the mushroom mixture with the Madeira and stir.
16
Add the broth and tomato paste, and bring to a boil.
17
Add the sweetbread slices in one layer.
18
Cover closely and cook 5 minutes.
19
Transfer the sweetbread slices to a warm platter.
20
Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads.
21
Sprinkle with parsley and serve.

396

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 lobes fresh sweetbreads, about 1 1/2 pounds, Salt to taste if desired, 1 bay leaf, 2 sprigs fresh parsley, and more.

Yes, Sweetbreads With Madeira Sauce falls under the Soups & Stews 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 With Madeira Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions