Deviled Sweetbreads

Name: Deviled Sweetbreads
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; Toast points

16 ingredients

6 steps

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
Toast points

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

Saute 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.