Sweetbreads with calvados

Ingredients for Sweetbreads with calvados

Instructions for Sweetbreads with calvados

To prepare the Sweetbreads with calvados recipe, please follow these instructions:

Water brislerne out. View Sweetbread. Makes the vegetables in a position. Arrow and chop the onions. Peel the carrots and cut them into small cubes. Clean the mushrooms and cut them into slices. Free the brislerne of membranes, etc. and rinse them in cold water. Dry them with paper towels and cut them into slices. Turn the thymus slices in flour and brown them briefly in butter in a frying pan. Add the vegetables and let them simmer with. Flambér brislerne: pour Over them with the warm the calvados-if it is too cold, it does not-and keep your antænd with a stick. Let the flames die out, or turn off the past with boillonen that is poured over the Court. Let the Court of småsnurre without a lid, for about 10-15 my onions and carrots are just tender. Season with salt and pepper and serve the Court.

Tips:
BYD flûtes or pillekartofler. Rispilaf also fits well as accessories. Other spirits can be used: cognac or plum brandy. It is important to keep your blood alcohol content is at least 40, otherwise it does not. Vegetables can also be varied, but one should refrain from the very dominant for the delicate-tasting Sweetbreads.