Jun 09 2026
Restaurants›The Ledbury›Limousin Veal Sweetbread Recipe

Limousin Veal Sweetbread Recipe

Inspired by The Ledbury
Time1h
Serves2

English Peas, Pale Ale, Wild Watercress and Smoked Eel

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Ingredients

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Sweetbread Preparation

Vegetable Preparation

Sauce Preparation

Method

Sweetbread Preparation

  1. 1

    Soak Sweetbreads

    In a bowl, combine veal sweetbreads and milk. Let them soak in the refrigerator for at least 2 hours to remove any impurities and soften them.

  2. 2

    Blanch Sweetbreads

    After soaking, carefully remove sweetbreads from the milk and rinse under cold running water. Place them in a pot of boiling salted water for about 5 minutes. Remove and place in ice water to cool.

  3. 3

    Sauté Sweetbreads

    Once cooled, remove the sweetbreads from the ice water and pat dry. In a skillet, melt butter over medium heat, add sweetbreads, season with salt and pepper, and sauté until golden brown on all sides, about 5-7 minutes.

Vegetable Preparation

  1. 4

    Prepare Peas

    In a small pot, bring water to a boil. Add the English peas and cook for 2-3 minutes until tender. Drain and set aside.

  2. 5

    Prepare Watercress

    Rinse the wild watercress thoroughly under cold water, then dry and set aside.

Sauce Preparation

  1. 6

    Make Sauce

    In a saucepan, heat olive oil over medium heat and add chopped shallots. Sauté until translucent. Pour in the pale ale and let it reduce by half.

  2. 7

    Finish Sauce

    Add the smoked eel and heavy cream to the saucepan, stirring well. Let it simmer for another 5 minutes until slightly thickened. Season with salt and pepper to taste.

Plating

  1. 8

    Assemble the Dish

    On a serving plate, place the sautéed sweetbreads in the center. Artfully arrange the English peas and wild watercress around the sweetbreads. Drizzle the smoked eel sauce over the top and serve immediately.

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