Creamed Sweetbreads With Mushrooms
|Fresh mushrooms||1 Pound, sliced|
|Oil||4 1⁄2 Tablespoon|
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Soy flour||3 Tablespoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
Snip connective tissue from sweetbreads with kitchen scissors.
Wash and pull small pieces of sweetbread free from the elastic tissue.
In a small skillet, saute mushrooms in two tablespoons oil, over medium heat, for 5 minutes.
Combine the skim milk powder with one cup water in a small bowl.
Blend with a wire whisk until mixture is smooth and free from lumps.
In a heavy saucepan, combine 2 1/2 tablespoons oil, cornstarch, soy flour, paprika and salt; blend together.
Place over medium heat and cook until mixture bubbles.
Remove from heat.
Gradually blend in the milk mixture and chicken stock until mixture appears smooth.
Return saucepan to medium heat and cook, stirring constantly, until the sauce is thickened and smooth.
Drop small pieces of sweetbreads into boiling sauce and cook for about 8 minutes or until sweetbreads are tender.
Beat two egg yolks; spoon a little of the hot sauce into beaten yolks and blend together.
Turn mixture into hot sauce and blend, stirring constantly.
Return to heat and add dry sherry (if desired) and sauteed mushrooms.
Garnish with chopped parsley.