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Sweetbreads With Asparagus

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Ingredients
  Calf sweetbreads 1 Pound
  Pork sausages 2
  Mushrooms 1 Cup (16 tbs)
  Canned asparagus 4 Ounce
  Butter 2 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Parsley 1 Tablespoon
Directions

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.
Drain well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
120 Minutes
Cook Time: 
15 Minutes
Ready In: 
135 Minutes
Servings: 
4

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