INGREDIENTS
- – 4 neck gizzards.
- – 50 g of butter.
- – 1/2 cup of flour.
- – 1 tbsp of Worcestershire sauce.
- – 4 chopped inexperienced onions (inexperienced cloves separated)
- – 1 clove of minced garlic.
- – 1/2 glass of white wine.
- – 1 cup of meat broth.
- – Non-obligatory milk cream 1/2 cup.
- Additional:
- – Hazelnut Papas
The whole recipe for these spectacular inexperienced sweetbreads
PROCEDURE:
1. Blanch the gizzards in boiling water ranging from chilly. half-hour.
2. Let cool, movie and press.
3. In a frying pan with butter, sauté the chopped inexperienced inexperienced cloves, add the sweetbreads, beforehand dredging them in a bit flour.
4. Over medium warmth, brown on either side.
5. Bathe with Worcestershire sauce, deglaze with wine, as soon as the alcohol evaporates, add the meat broth, and at last the inexperienced verdo. You may add a splash of cream after all. If sure, let or not it’s on the finish minutes earlier than serving.
