Sweetbreads a la Newburg
- 1 pair of sweetbreads
- 3 Tbsp butter
- 1 cup thin cream
- 2 egg yolks
- 2 Tbsp sherry
- Salt and pepper to taste
Parboil the sweetbreads in slightly salted water. Cut them in cubes and cool. Melt the butter. Put in the cubes and cook gently for 5 minutes (be patient, you rascal). Add the cream and simmer 5 minutes longer. Put in the well-beaten egg yolks and cook until they thicken, being very careful that the sauce does not curdle. Season to taste. Add the wine just before serving. This may be served on toast.
Submitted by May 23, 2010
15 min
30 min
45 min