Mouthing Off

Le Delice's Sweetbreads Grand-Mere


2 quarts water
2 medium onions, quartered
2 carrots, cut in half
4 garlic cloves
6 bay leaves
2 pinches each dried thyme, salt, pepper
2 cups white wine
1 pound sweetbreads

Location Info


Tony's Meats and Specialty Foods

4991 E. Dry Creek Road
Littleton, CO 80122

Category: Retail

Region: Southeast Denver Suburbs


4 Tbsp. butter
20 pearl onions
8 medium mushrooms, sliced
1 cup white wine
12 oz. heavy cream
salt and pepper to taste
1 sheet frozen puff-pastry dough
1 egg yolk

In a stockpot, combine the water, onions, carrots, garlic, bay leaves, thyme, salt and pepper; boil for fifteen minutes. Add 2 cups wine and sweetbreads; boil for 25 minutes. Remove the sweetbreads and allow to cool, then remove skin (you'll really have to work at it, but if you don't get all the skin off, the meat will be very chewy). Set sweetbreads aside. Preheat oven to 450 degrees. Melt butter in heavy skillet and saute pearl onions and mushrooms until light brown. Add sweetbreads and saute five minutes. Add 1 cup wine and reduce slowly by half; add cream. Cook five to eight minutes at medium heat, being careful not to boil. Meanwhile, turn a 1-1/2- to 2-cup crock upside down on the puff pastry and use as a guide to cut two pastry lids. Pour sweetbread mix into two oven-proof crocks and place pastry lids on top, pressing down on edges to seal; cut a small slit in each to allow steam to escape. Brush pastry with egg yolk and place crocks in oven until top turns brown, about ten minutes. Serves two.

Bon appetit.

Open-and-shut cases: The LoDo restaurant scene gets a little more crowded next week, when P.F. Chang's opens its doors at 1415 15th Street on October 5. But two blocks up Market Street, The Cotton Club is no more. That space, at 1401 17th Street, has swallowed up more restaurants than I've collected parking tickets in LoDo.


Westword gobbled up awards at this year's Association of Food Journalists contest, taking both first and second place in food news reporting for, respectively, Andy Van De Voorde's "A Little Soused on the Prairie" (December 4, 1997) and Stuart Steers's "The Abdominal Strain" (May 15, 1997). Kyle Wagner won second place in food columns.

You can read the winning entries on the Web at

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