Sweetbread Baked in Mushroom Puree
- Parboil calf's sweetbreads
- Mushroom puree
- Mornay Sauce
- Cracker meal
- Parmesan cheese
Parboil calf's sweetbreads in water 5 minutes, drain, add fresh water, simmer 15 minutes more, or until tender. Slice them place carefully in a baking dish, cover with mushroom puree, then with Mornay Sauce, delicately sprinkle with cracker meal and Parmesan cheese, bake quickly in hot oven. Serve each slice of sweetbread on toast, with the sauce on top.
Submitted by Jun 8, 2009
7 min
20 min
27 min