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Creamed Sweetbreads

Meat.Bible's picture
Creamed Sweetbreads are a dreamy course! Just try them out and you'll know the reason why. Feel free to comment here after you've tried the Creamed Sweetbreads !
  Sweetbreads 1 1⁄2 Pound
  Lemon juice 1⁄2
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper 1
  Semi sweet sherry 2 Tablespoon
  Bechamel sauce 1 Cup (16 tbs)
  Button mushrooms 4 Ounce

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.

Recipe Summary

Side Dish

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Anonymous's picture
Creamed Sweetbreads Recipe