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| Creamed SweetBreads |
| ingredients: |
1
lb veal sweetbreads
6 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 dash paprika
1 cup chicken broth
1/2 cup light cream
2/3 cup sliced mushrooms, pan
fried in1 teaspoon butter
2 tablespoons dry sherry
1 package frozen puff patty shells,
baked |
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| method: |
Add sweetbreads to 2 cups boiling
water, add 1 tbsp vinegar, 1
small bay leaf,1/2 tsp pickling
spice, 1/2 tsp salt.
Add sweetbreads, simmer covered
20 minutes, drain well&
cool.
Remove the membrane from cooled
sweetbreads.
Melt butter, blend in flour,
salt& paprika.
Add broth& cream.
cook until thickened, stirinng
all the while.
Add sweetbeads, mushrooms&
sherry.
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| Serve
in warm baked patty shells, garnish
with parsley sprigs. |
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