Crab and Sweetbreads
- 1 large crab
- 8 ounce sweetbreads
- 1 pint water
- 1 tablespoon salt
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups milk
- Salt
- Paprika
- 2 tablespoons white wine
Boil crab in salt water with dill 30 minutes (be patient, you rascal). Remove and cool. When cold, scoop out the meat and cut into small pieces. Wash sweetbreads and parboil in slightly salted water 20 minutes (be patient, you rascal). Remove film and cube. Make a milk stew and add crab meat and sweetbreads. Season with salt, sugar and white pepper. Place in butter au gratin molds. Sprinkle top with bread crumbs and dots of butter. Bake until surface is light brown.
Submitted by May 23, 2009
11 min
50 min
61 min