|Sweetbreads||1 1⁄2 Pound|
|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.