Sweetbreads With Asparagus
|Calf sweetbreads||1 Pound|
|Mushrooms||1 Cup (16 tbs)|
|Canned asparagus||4 Ounce|
|All purpose flour||1 1⁄2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|White pepper||1⁄2 Teaspoon|
Soak the sweetbreads in water for 2 hours, then drain.
Blanch in boiling water for 5 minutes, and drain.
Remove the skin and ducts and cut the meat into thick slices.
Skin the sausages and form the sausagemeat into small balls.
Drop into boiling water and cook for 5 minutes.
Clean and halve the mushrooms.
Drain the asparagus.
Melt the butter in a saucepan.
Stir in the flour and cook for 1 minute.
Gradually add the milk and bring to the boil, stirring all the time.
Simmer, stirring, until the sauce thickens.
Add the salt, pepper, sweetbread slices, sausagemeat balls, mushrooms and pieces of asparagus.
Simmer for 5 minutes.
Spoon into a serving dish and garnish with parsley.
Serve with a tomato and onion salad.