Creamed Sweetbreads In Tart Shells
|Tart shells||14 Large (Or 28 Small)|
|Veal sweetbreads||1 Pound|
|Cold water||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Vinegar/Lemon juice||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Medium cream||1 Cup (16 tbs)|
|Finely chopped parsley||1 Tablespoon|
Soak the sweetbreads in cold water to cover, 4 hours.
Simmer till firm in boiling water to cover and vinegar, about 7 minutes.
Cool in cold running water.
Slice into 1/2" cubes, removing any sinews.
Melt the 1/4 cup butter, add the sweetbreads, and saute 12 minutes.
Remove and reserve.
Melt the 2 tbsp butter in the same pan.
Add the mushrooms and onions.
Cook over medium heat 4 minutes, shaking the saucepan frequently.
Add the flour, stirring to coat the vegetables.
Cook 2-3 minutes.
Pour in the wine.
Cook till the mixture thickens evenly, about 3-4 minutes, then add the salt, pepper, and cream and cook about 4 minutes more.
Add the sweetbreads.
Taste, add more salt if desired.
Heat through and spoon into hot tart shells.
Sprinkle with parsley.