13
Oct
Oct
Creamed Sweetbreads
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
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.
Serve in warm baked patty shells, garnish with parsley sprigs.
