Creamed Sweetbreads And Oysters
|Sweetbreads||4 (2 pairs)|
|Heavy cream||1 Cup (16 tbs)|
|Celery stalks with leaves||1|
|Oysters in liquor||1 Pint|
|Dry sherry||1⁄4 Cup (4 tbs)|
Soak sweetbreads in cold salted water for 20 minutes.
Drain, add vinegar, celery, parsley, and enough cold water to cover.
Cook to the boiling point, then simmer slowly for 15 to 20 minutes, depending on the size of the sweetbreads.
Drain and plunge immediately in ice water to blanch.
When cold, trim off any tubes and cartilage.
Place in a pie dish, cover with wax paper, and put a weight on top. (Pressing the sweetbreads ensures a firm texture.)
Separate into small sections with your hands, leaving the tender membrane covering the clusters intact.
Coat sweetbreads with flour and paprika.
Saute in heated butter until a delicate golden color.
Stir in cream and cook over a low heat, stirring constantly, until smooth and thick.
Heat oysters in their liquor until the edges begin to curl.
Combine with sweetbreads.
Season with salt, mace or nutmeg, and sherry.