Creamed SweetBreads

Posted by admin on August 13th, 2009

Creamed SweetBreads

Ingredients

* 1 lb veal sweetbreads
* 6 tablespoons butter
* 3 tablespoons flour
* 1/2 teaspoon salt
* 1 dash paprika
* 1 cup chicken broth
* 1/2 cup light cream
* 2/3 cup sliced mushrooms, pan fried in1 teaspoon butter
* 2 tablespoons dry sherry
* 1 package frozen puff patty shells, baked

Instructions
Add sweetbreads to 2 cups boiling water, add 1 tbsp vinegar, 1 small bay leaf,1/2 tsp pickling spice, 1/2 tsp salt. Add sweetbreads, simmer covered 20 minutes, drain well& cool.
Remove the membrane from cooled sweetbreads. Melt butter, blend in flour, salt& paprika. Add broth& cream. cook until thickened, stirinng all the while. Add sweetbeads, mushrooms& sherry. Serve in warm baked patty shells, garnish with parsley sprigs.