Creamed Sweetbreads And Chicken
|Butter||1⁄4 Cup (4 tbs)|
|Finely minced onion||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Liquid||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1 Cup (16 tbs) (Fresh)|
|Lemon juice||2 Teaspoon|
|Cooked and cubed chicken||1 1⁄2 Cup (24 tbs)|
|Braised sweetbreads||1⁄2 Cup (8 tbs)|
Melt 1/4 cup butter in saucepan.
Add onion and cook gently 3 minutes (do not brown).
Sprinkle in flour, salt and pepper and let bubble up.
Remove from heat and stir in 1 cup liquid and milk.
Stir to blend.
Return to moderate heat and cook and stir until boiling.
Turn heat to low and simmer, stirring often, 15 minutes.
Put mushrooms, water and lemon juice in small saucepan.
Cover and simmer 3 minutes.
Add mushrooms and liquid to sauce.
Add 2 tbsp.butter and blend well.
Add chicken and braised sweetbreads and heat well, stirring carefully so sweetbreads are not broken up.
Heat patty shells while making sauce and serve filled with creamed mixture.