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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 to 3 pounds veal sweetbreads |
2 tablespoons lemon juice |
1 1/2 teaspoons salt, divided |
1/4 cup butter or margarine |
1/2 cup sherry |
1/8 teaspoon white pepper |
1/8 teaspoon onion powder |
3/4 cup whipping cream |
2 tablespoons flour |
1/4 cup water |
paprika |
Directions:
1. Place sweetbreads in a large mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.
2. Place sweetbreads and water to cover in a medium Dutch oven. Add lemon juice and 1 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool completely. Slice sweetbreads into 1- inch slices; set aside.
3. Melt butter in a heavy skillet over medium heat. Add sweetbreads; cook slowly for 10 minutes or until browned. Add sherry, pepper, onion powder, and remaining salt; cover and simmer 5 minutes. Add cream; simmer 15 minutes.
4. Combine Hour and 1/4 cup water; stir until smooth. Add flour mixture to sweetbreads mixture; simmer until thickened, stirring occasionally. Spoon over toast points; sprinkle with paprika, and serve.
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