Home › Sweetbreads › Creamed Sweetbreads

Creamed Sweetbreads

Parboil a pair of sweetbreads, pick into small pieces, and chop fine with half dozen mushrooms. Put a tablespoonful of butter in a small saucepan and set on the range to melt; when hot add a tablespoonful of flour, mix until smooth, pour over half a pint of cream and stir until boiling; add the sweetbreads and mushrooms, set the saucepan in a kettle of hot boiling water and stir five minutes; season with salt and white pepper. Serve in shells or cases.