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Creamed Ham And Sweetbreads

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Ingredients
  Sweetbreads 2 Pound, rinsed with cold water
  Water 2 Quart
  Lemon juice 4 Teaspoon
  Salt 2 Teaspoon
  Fresh mushrooms 1 Pound, sliced
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Celery salt 1 Teaspoon
  Savory 1 Teaspoon, crushed
  Cayenne pepper 1⁄8 Teaspoon
  Chicken broth 6 Cup (96 tbs) (Use Strong Variety)
  Cream 2 Cup (32 tbs)
  Cubed cooked ham 4 Cup (64 tbs)
  Ripe avocado 1 , peeled and cut in cubes
  Quartered ripe olives 1 Cup (16 tbs)
  Snipped parsley 1⁄2 Cup (8 tbs)
  Pimientos 2 , cut in strips
  Drained capers 2 Tablespoon
  Baked puff pastry patty shells 2 (Use As Required)
Directions

Put the sweetbreads, water, lemon juice, and salt into a large saucepot.
Cover, bring to boiling, reduce heat, and simmer 20 minutes.
Drain and cover with cold water.
Change water repeatedly until sweetbreads are cool.
Drain.
Remove tubes and membranes.
Cut sweetbreads into bite-size pieces and refrigerate until ready to use. (Sweetbreads should be cooked as soon as possible after purchase.)
Cook mushrooms and onion in hot butter or margarine in a large heavy saucepot or Dutch oven, stirring frequently until onion is soft and mushrooms are tender, about 5 minutes.
With a slotted spoon, remove mushrooms, allowing butter to drain back into pan.
Set mushrooms aside.
Blend a mixture of flour, celery salt, savory, and cayenne pepper into hot butter in the sauce pot; heat until bubbly.
Gradually add the chicken broth, stirring constantly; bring rapidly to boiling.
Cook 2 minutes longer, stirring constantly.
Stir in the cream, sweetbreads, mushrooms, ham, avocado, olives, parsley, pimientos, and capers.
Heat the mixture thoroughly, stirring occasionally.
Spoon sauce into warm patty shells.
Replace top of shell and top with a sprig of watercress.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute
Dish: 
Bread

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