Breaded Sweetbreads with Mushroom Sauce
|Cold water||4 Tablespoon|
|Eggs||2 , slightly beaten|
|Dried bread crumbs||1 1⁄2 Cup (24 tbs), sifted|
|Salt||1 1⁄2 Teaspoon|
|Condensed cream of mushroom soup||1 Can (10 oz), undiluted|
|Fat/Salad oil||3 Tablespoon|
Cook and split sweetbreads as in To Precook Sweetbreads,.
Then proceed as follows: Add cold water to the eggs.
Mix bread crumbs with the salt and pepper.
Dip sweetbreads first in egg, then in crumbs; repeat.
Saute on both sides in 1/4" of hot salad oil in a skillet until golden brown.
Serve with Mushroom Sauce, made by blending and heating the mushroom soup and milk.
Saute mushrooms in the fat until golden brown; add to sauce with sherry, and serve.