Delectable Creamed Sweetbreads
|Sweetbreads||1 1⁄2 Pound|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Lemon)|
|Freshly ground black pepper||To Taste|
|Semi sweet sherry||2 Tablespoon|
|Bechamel sauce||1 Cup (16 tbs)|
|Button mushrooms||4 Ounce, sliced and sauteed in butter and lemon juice|
Soak sweetbreads in cold water for 1 hour.
Drain, place in a saucepan with cold water to cover, add lemon juice.
Bring to simmering point and simmer gently for 15 minutes to blanch the sweetbreads—do not boil.
When blanched plunge sweetbreads into cold water to cool, then lift out and pull off skin and any fat or tubes.
Cut sweetbreads diagonally in 1/2-inch slices and saute in butter until lightly browned on all sides.
Season with salt and pepper and add sherry.
Cover and simmer gently for 5 minutes.
Stir in Bechamel Sauce and sauted mushrooms and cook until heated through.
Serve hot with toast triangles.