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---------- Recipe via Meal-Master (tm) v8.02
Title: SWEETBREAD CASSEROLE
Categories: Meats, Main dish, Casseroles
Yield: 4 servings
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 (8oz) sliced mushrooms, and
The juice
2 Eggs, well beaten
1/2 c Cream
1 lb Precooked sweetbreads
1 c Fine breadcrumbs
1/4 c Grated mild cheese
Melt the butter in the top of a double boiler, add
the flour, mix carefully, and pour in the stock
slowly. Add the vhestnuts, parsley, mushrooms, and
seasonings. 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. Stir
constantly until thick, mix in the sweetbreads, and
pour into a buttered casserole. Mix the breadcrumbs
and cheese and sprinkle over the casserole. Bake in a
275 F oven for 15 to 20 minutes.
To Prepare Sweetbreads: Soak in cold water for 25 to
30 minutes. 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. Cool and use in any
recipe calling for sweetbreads. These precooked
sweetbreads may be prepared in quantity and frozen.
Source: The Home Freezer Book for Better Living
: By Zella Boutell
From the collection of K. Deck
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