Sweetbread in Peppers
- Sweetbread
- 4 tablespoons butter
- 2 tablespoons flour
- 1/2 cup chicken stock
- 2 tablespoons heavy cream
- 1/3 cup mushroom caps
- Salt
- Paprika
- Worcestershire Sauce
- 6 peppers
- Buttered crumbs
- Few drops onion juice
- 2 tablespoons flour
- 1/4 cup heavy cream
- 1/4 teaspoon soda to water
Parboil sweetbread, cool, and cut in small pieces; there should be one cup. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-half cup chicken stock; then add two tablespoons heavy cream, and one-third cup mushroom caps broken in small pieces. Season with salt, paprika, and Worcestershire Sauce. Cut a slice from stem end of six peppers, remove seeds, and parboil peppers five minutes (be patient, you rascal). Cool, fill, cover with buttered crumbs, and bake until crumbs are brown. Break stems of mushrooms, cover with cold water, and cook slowly 20 minutes (be patient, you rascal). Melt two tablespoons butter, add a few small drops onion juice, two tablespoons flour, and pour on gradually the water drained from mushroom stems, and enough chicken stock to make one cup. Add one-fourth cup heavy cream, and season with salt and paprika. Pour sauce around peppers. When parboiling peppers add one-fourth teaspoon soda to water.
Submitted by Aug 17, 2009
15 min
30 min
45 min