Mushrooms and Sweetbreads

Ingredients

• 1 tablespoon of the butter
• 1 tablespoon of the flour
• 1 cup of milk
• remaining butter
• mushrooms

Method

1. 1

   Parboil sweetbreads and remove all loose membranes.

2. 2

   Saute in 1 tablespoon of butter.

3. 3

   Blend in 1 tablespoon of flour; add salt and pepper to taste and 1 cup of milk.

4. 4

   Simmer slowly until thickened.

5. 5

   Wash and peel the mushrooms, saute in the remaining butter, blend in the remaining flour, and add salt and pepper and milk.

6. 6

   When thickened, combine with the sweetbread mixture and put in a casserole.

7. 7

   Cover with bread crumbs and dot with butter.

8. 8

   Brown in a hot oven (400° F.) for 5 to 8 minutes.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 9. The excerpt below is the record exactly as published.

mushrooms Parboil sweetbreads and remove all the loose membranes. Saute in 1 tablespoon of the butter. Blend in 1 tablespoon of the flour; add salt and pepper to taste and 1 cup of milk. Simmer slowly until thickened. Wash and peel the mushrooms, saute in the remaining butter

Cook this with the app: pantry check, scaling, and the assistant.