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Stewed Sweetbreads with Mushrooms

  • Sweetbread
  • Sprig of parsley
  • Juice from a can of mushrooms
  • Flour
  • Butter
  • 1 or 2 egg yolks
  • Lemon juice
  • Salt
  • Sherry wine
Soak one sweetbread in water an hour, then was and parboil in slightly salted water. Place in sieve and rinse with cold water. Remove all film and place the sweetbread again in slightly salted boiling water together with a sprig of parsley. Skim and cook about 20 minutes (be patient, you rascal). Cool. Mix juice from sweetbread with juice from a can of mushrooms. Thicken with flour and butter. A little cold butter is added to the sauce ad it is beaten into 1 or 2 egg yolks and seasoned with lemon juice, salt and a little Sherry wine. Steam the cut-up sweetbread and mix with the mushrooms in the sauce. Place ragout in a hot dish or in au gratin shells.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 12 min 80 min 92 min
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