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Creamed Sweetbreads In Tart Shells

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Ingredients
  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)
  Butter 2 Tablespoon
  Sliced mushrooms 2 Cup (32 tbs)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Medium cream 1 Cup (16 tbs)
  Finely chopped parsley 1 Tablespoon
Directions

Soak the sweetbreads in cold water to cover, 4 hours.
Drain.
Simmer till firm in boiling water to cover and vinegar, about 7 minutes.
Drain.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Saute
Interest: 
Holiday, Party
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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