4 tbsp butter
2 tbsp flour
1 cup chicken stock or stock from
1 cooking the sweetbreads
1/2 cup sliced water chestnuts (opt)
1/2 tsp salt
1/2 tsp accent
1 dash of pepper
1 tsp minced parsley
1 can (8oz) sliced mushrooms, and
1 the juice
2 eggs, well beaten
1/2 cup cream
1 lb precooked sweetbreads
1 cup fine breadcrumbs
1/4 cup grated mild cheese
A Recipe for
Sweetbread Casserole
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This Recipe for Sweetbread Casserole is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Sweetbread Casserole from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 4
Sweetbread Casserole Recipe brought to you by Recipes To-Go