![Image 1 — Sweetbreads in lemon caper brown butter sauce for brunch [homemade]](https://preview.redd.it/wp2se9t6fq1h1.jpg?width=4000&format=pjpg&auto=webp&s=1c45f0262cf8952d22448ce78e7f41d1127dd383)
![Image 2 — Sweetbreads in lemon caper brown butter sauce for brunch [homemade]](https://preview.redd.it/csh7jp07fq1h1.jpg?width=4000&format=pjpg&auto=webp&s=be29d12a03ca385517ab0c3fbe361de011dc6311)
![Image 3 — Sweetbreads in lemon caper brown butter sauce for brunch [homemade]](https://preview.redd.it/y2klyq67fq1h1.jpg?width=4000&format=pjpg&auto=webp&s=051d9b5ee01984bbeb1c5d8f297435c0b399b7f6)
![Image 4 — Sweetbreads in lemon caper brown butter sauce for brunch [homemade]](https://preview.redd.it/ngnlxyc7fq1h1.jpg?width=3000&format=pjpg&auto=webp&s=810d19565e8ba5b97b0f6703945b6c0b5e577f68)
Crisp sweetbreads in lemon caper brown butter sauce with cornishon shallot relish and bitter greens served on homemade bread with a glass of Sancerre.
This was a 2 day process so I had a White Lady while I cooked.
2oz Gin - I used Plymouth
3/4oz orange liquor - I used Ferrand dry curaçao
3/4oz lemon juice
Egg white
I went wet shake then dry shake, so everything in a tin with ice. Shake, crack tins, and strain into the other tin. Shake without ice and pour.
Sweetbreads in lemon caper brown butter with cornishon shallot relish and bitter greens. Paired with a Sancerre. Had a lovely White Lady cocktail during my cook.
2oz Congac (St. Remy)
0.75 orange liquor (Ferrand dry curaçao)
0.75oz fresh lemon (Shoprite)
Combine in tin with ice and shake until frosty. Double strain to a coupe glass, and enjoy!
I don't do a sugar rim and I reduce the curaçao from the classic recipe tame the sweetness.
YRMV