Sweetbreads a la King
|Dry sherry||4 Tablespoon|
|Toast slices/Pastry cases||4|
Cut prepared sweetbreads into cubes.
Melt half the butter in saucepan, add sliced mushrooms and diced peppers; cook gently 2 minutes, then add half the sherry and cream.
Simmer sauce until reduced by half, then add sweetbreads.
Melt remaining butter in separate saucepan, stir in flour, cook 1 minute.
Remove from heat, gradually add milk.
Return to heat, bring to boil, stirring; reduce heat, simmer until thick and smooth, stirring constantly.
Add sweetbread mixture, season to taste with salt and pepper.
Stir in remaining sherry and cream, reheat without boiling.