Veal Sweetbreads recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Archer›Veal Sweetbreads Recipe

Veal Sweetbreads Recipe

Inspired by Archer
Time2h
Serves4

Sauce gribiche, pickle shallots, sourdough, jus

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Frequently paired with

The best thing to pair and share with Veal Sweetbreads

Selected to serve

Anatolian Martini

lactic, sparkling wine olio nuovo-washed gin or vodka, olive and french dry vermouths, whisper of house olive brine

lactic · sparkling · herbal

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Ingredients

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For the Sweetbreads

For the Sauce Gribiche

For the Pickled Shallots

For Serving

Method

Preparing the Sweetbreads

1

Soak the Sweetbreads

Place the veal sweetbreads in a bowl of milk and soak for at least 2 hours, or overnight.

2

Blanch the Sweetbreads

Bring a pot of water to a boil, add the sweetbreads, and blanch for about 5 minutes. Remove and cool in an ice bath.

3

Sauté the Sweetbreads

Once cooled, remove the membranes and pat dry. Heat olive oil and butter in a pan over medium heat. Sauté the sweetbreads until golden brown, about 3-4 minutes per side. Season with salt and pepper.

Making the Sauce Gribiche

4

Prepare the Sauce

Chop the hard-boiled eggs and mix with Dijon mustard, vinegar, and olive oil in a bowl. Stir in capers, parsley, tarragon, salt, and pepper.

Pickling the Shallots

5

Pickle the Shallots

Combine vinegar, water, sugar, and salt in a saucepan and bring to a simmer. Add the sliced shallots and let pickle for at least 30 minutes.

Serving

6

Plate the Dish

On a plate, place the toasted sourdough, top with sautéed sweetbreads, drizzle with the sauce gribiche, and garnish with pickled shallots. Serve with veal jus on the side.

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