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Categories:
butter flour chicken broth from cooking water chestnuts salt Accent black pepper parsley mushrooms eggs cream bread crumbs cheese
Viewed: 65 - Published at: 2 months agoIngredients
- 4 tablespoons butter
- 2 tablespoons flour, all-purpose
- 1 cup chicken broth from cooking the sweetbreads
- 1/2 cup water chestnuts sliced
- 1/2 teaspoon salt
- 1/2 teaspoon accent
- 1 dash black pepper
- 1 teaspoon parsley leaves minced
- 8 ounces mushrooms sliced, and the juice
- 2 large eggs well beaten
- 1/2 cup cream
- 1 pound sweetbreads precooked
- 1 cup bread crumbs
- 1/4 cup cheese mild, grated
Method
- Melt the butter in the top of a double boiler, add the flour, mix carefully, and pour in the stock slowly.
- Add the chestnuts, 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 degree 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 teaspoon of salt.
- Cool and use in any recipe calling for sweetbreads.
- These precooked sweetbreads may be prepared in quantity and frozen.
