Mollejas al Jerez
SWEETBREADS IN SHERRY
Ingredients:
500 g (1 lb) veal sweetbreads
1 onion
1 carrot
200 g (7 oz) mushrooms
1 clove garlic
Parsley
Dry sherry
White Pepper
Olive oil
Salt
Preparation
Soak the sweetbreads in several changes of water to remove all the blood. Cook in plenty of salted water for 10 minutes. Remove from the pan, leave to cool and remove the skin and suet. Cut into even-sized pieces.
Finely chop the onion and carrot and sauté in hot oil. When they are brown, add the sweetbreads and fry for a few minutes. Clean and chop the mushrooms, crush the garlic and parsley in a mortar with a glass of sherry, and add to the pan. Season with salt and pepper and cook for 20 minutes. Add water if the sauce becomes too dry.
Serve hot.
