Sweetbreads In Patty Shells
|Water||2 Cup (32 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Boiled ham||1⁄2 Pound, cubed|
|Stuffed olives||1⁄2 Cup (8 tbs), sliced|
|White pepper||To Taste|
|Patty shells||6 (Purchased)|
|Chopped parsley||1 Tablespoon|
1. Soak the sweetbreads in ice water to cover for forty-five minutes.
2. In a saucepan, combine one and one-half cups water, the wine, bay leaf, thyme and salt and bring to a boil. Drop the cold sweetbreads into the boiling liquid and simmer gently twenty-five minutes.
3. Remove the sweetbreads from the broth with a slotted spoon and cool in ice water. Remove all the connective and covering tissues and cut the sweetbreads into large cubes. Strain and measure the broth; if necessary add water or stock to make two cups of liquid.
4. Melt the butter in thctop part of a double boiler over direct heat. Add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk with the broth to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Add the sweetbreads, ham and olives and season with white pepper and more salt, if necessary. Place over boiling water and cook for thirty minutes.
5. Meanwhile, heat the patty shells for ten minutes on a baking sheet in a preheated moderate oven (375° F.). Pour the sweetbread mixture into the patty shells . Garnish with chopped parsley.