Sweetbreads and Mushrooms

Ingredients

• 1 pair sweetbreads
• 2 tablespoons butter, melted
• 2 tablespoons flour
• salt and pepper
• 2 cups milk
• 1 pound fresh mushrooms

Method

1. 1

   Parboil sweetbreads and remove all the loose membranes.

2. 2

   Saute in 1 tablespoon of the butter.

3. 3

   Blend in 1 tablespoon of the 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 the salt and pepper and milk.

6. 6

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

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 8. The excerpt below is the record exactly as published.

Sweetbreads and Mushrooms 1 pair sweetbreads 2 tablespoons butter, melted 2 tablespoons flour salt and pepper 2 cups milk 1 pound fresh mushrooms

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