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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 pound veal sweetbreads |
1 cup chopped celery |
1/2 cup chopped onion |
1 tablespoon lemon juice |
1 large bay leaf, broken |
12 peppercorns |
1 teaspoon salt |
5 cups water |
1/2 pound fresh mushrooms, sliced |
1/4 cup butter or margarine, melted |
1/4 cup all-purpose flour |
1/4 cup sherry |
2 cups milk |
1 tablespoon dijon mustard |
2 teaspoons thick steak sauce |
Directions:
1. Soak sweetbreads in ice water to cover for 30 minutes. Drain well, and set aside.
2. Combine celery, onion, lemon juice, bay leaf, peppercorns, and salt in a Dutch oven. Stir in water; bring to a boil. Reduce heat; simmer 5 minutes.
3. Add sweetbreads to broth; reduce heat, and simmer 30 minutes. Drain sweetbreads, discarding broth and other ingredients.
4. Immediately cover sweetbreads with ice water, and cool completely. Drain off water; remove and discard white membrane and tubes. Cube sweetbreads and set aside.
5. Sauté mushrooms in butter in a large skillet; stir in flour. Cook 1 minute, stirring constantly. Gradually add sherry and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat. Add mustard and steak sauce, blending well. Stir in sweetbreads.
6. Serve over toast points.
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