Memphis Sweetbreads and Mushrooms

"A delicate meat recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vary this dish by adding a cup of chopped, fresh-roasted peanuts just before serving."
 
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Ready In:
48mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Poach sweetbreads for 20 minutes in water to cover (adding 1 teaspoon salt and 1 tablespoon vinegar per quart of water).
  • Drain and cover with very cold water or chipped ice until firm.
  • When firm enough to handle, remove all loose membranes.
  • Saute sweetbreads in 1 tablespoon of butter.
  • Blend in 1 tablespoon of flour; add salt and pepper to taste and 1 cup of milk.
  • Simmer until thickened.
  • Saute mushrooms in remaining butter, blend in remaining flour, add sale, pepper and milk.
  • When thickened, combine with sweetbread mixture and turn into an oven-proof casserole.
  • Cover with toasted bread crumbs and dot with butter.
  • Bake in a 400F oven for 5 to 8 minutes.

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