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Sweetbread And Mushroom Pie

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Sweetbread And Mushroom Pie has a Blistering taste. The combination of sweetbreads, vinegar, Salt, egg, Mornay Sauce, white pepper and Parmesan cheese gives the Sweetbread And Mushroom Pie Wonderful taste.
Ingredients
  Sweetbreads 1 Pound
  Vinegar 2 Tablespoon
  Salt To Taste
  Puff pastry 1⁄2
  Egg 1 , well beaten
  Mornay sauce 1 Cup (16 tbs)
  Mushrooms 1⁄4 Pound, thinly sliced
  Ground pepper To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Egg wash 1 Tablespoon
Directions

Soak sweetbreads in cold water 1 hour; drain.
Combine 1 quart water, vinegar, and 1 teaspoon salt in saucepan; bring to boil.
Add sweetbreads; cover.
Simmer 20 minutes.
Remove sweetbreads with slotted spoon; place in bowl of ice water.
When chilled, separate into small pieces.
Remove outer membrane; cut out tubes.
Roll out pastry on lightly floured surface to 1/8 inch thick; line 2 1/2 inch-deep oval or rectangular baking dish with pastry.
Beat egg quickly into Mornay Sauce.
Add mushrooms, sweetbreads, salt to taste, and pepper; mix well.
Turn into pastry; sprinkle with cheese.
Bake in preheated 425 °F oven, 1 shelf above center, 10 minutes.
Reduce oven temperature to 350°F; bake 20 minutes or until pastry is golden brown.
Brush edge of pastry with Egg Wash.
Bake 10 minutes or until pastry is well browned.
Garnish with toasted almonds, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

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