Sweetbread Casserole

Recipe Ingredients

4 tablespoons	60ml	Butter
2 tablespoons	30ml	Flour
1 cup	237ml	Chicken stock or stock from
		Cooking the sweetbreads
1/2 cup	118ml	Sliced water chestnuts - (opt)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Accent
1		Pepper
1 teaspoon	5ml	Minced parsley
1		Sliced mushrooms - and (8oz)
		The juice
2		Eggs - well beaten
1/2 cup	118ml	Cream
1 lb	454g / 16oz	Precooked sweetbreads
1 cup	146g / 5.1oz	Fine breadcrumbs
1/4 cup	36g / 1.3oz	Grated mild cheese

Recipe Instructions

Melt the butter in the top of a double boiler, add the flour, mix carefully, and pour in the stock slowly. Add the vhestnuts, parsley, mushrooms, and seasonings. When the sauce has thickened, beat together the eggs and the cream, pour the sauce into the egg mixture, and return to the double boiler. Stir constantly until thick, mix in the sweetbreads, and pour into a buttered casserole. Mix the breadcrumbs and cheese and sprinkle over the casserole. Bake in a 275 F oven for 15 to 20 minutes.

To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes. Remove the membranes and simmer in water for 15 minutes - to each quart of water add 2 thin slices of lemon and 1 tsp of salt. Cool and use in any recipe calling for sweetbreads. These precooked sweetbreads may be prepared in quantity and frozen.

Source:
The Home Freezer Book for Better Living By Zella Boutell

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