Sweetbread Casserole
4 tb Butter 2 tb Flour 1 c Chicken stock or stock from Cooking the sweetbreads 1/2 c Sliced water chestnuts (opt) 1/2 ts Salt 1/2 ts Accent Dash of pepper 1 ts Minced parsley 1 cn ...
Ingredients
- 4tbsp butter
- 2tbsp flour
- 1cup chicken stock or stock from
- 1/2tsp salt
- 1/2tsp accent
- 1can (8oz) sliced mushrooms, and
- 1/2cup cream
- 1lbprecooked sweetbreads
Directions
- 1
4 tb Butter 2 tb Flour 1 c Chicken stock or stock from Cooking the sweetbreads 1/2 c Sliced water chestnuts (opt) 1/2 ts Salt 1/2 ts Accent
- 2
Add the vhestnuts, parsley, mushrooms, and seasonings
- 3
When the sauce has thickened, beat together the eggs and the cream, pour the sauce into the egg mixture, and return to the double boiler
- 4
Stir constantly until thick, mix in the sweetbreads, and pour into a buttered casserole
- 5
Mix the breadcrumbs and cheese and sprinkle over the casserole
- 6
Bake in a 275 F oven for 15 to 20 minutes
- 7
To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes
- 8
Remove the membranes and simmer in water for 15 minutes - to each quart of water add 2 thin slices of lemon and 1 tsp of salt