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Memphis Sweetbreads and Mushrooms

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“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.”
READY IN:
48mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

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

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