4 tb Butter
2 tb Flour
1 c Chicken stock or stock from
Cooking the sweetbreads
1/2 c Sliced water chestnuts (opt)
1/2 ts Salt
1/2 ts Accent
Dash of pepper
1 ts Minced parsley
1 cn (8oz) sliced mushrooms, and
The juice
2 Eggs, well beaten
1/2 c Cream
1 lb Precooked sweetbreads
1 c Fine breadcrumbs
1/4 c Grated mild cheese
Melt the butter in the top of a double boiler, add the flour, mix
carefully, and pour in the stock slowly. Add the vhestnuts, parsley,
mushrooms, and seasonings. When the sauce has thickened, beat together the
eggs and the cream, pour the sauce into the egg mixture, and return to the
double boiler. Stir constantly until thick, mix in the sweetbreads, and
pour into a buttered casserole. Mix the breadcrumbs and cheese and sprinkle
over the casserole. Bake in a 275 F oven for 15 to 20 minutes.
To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes. Remove the
membranes and simmer in water for 15 minutes – to each quart of water add 2
thin slices of lemon and 1 tsp of salt. Cool and use in any recipe calling
for sweetbreads. These precooked sweetbreads may be prepared in quantity
and frozen.
Yields
4 Servings