Breaded Sweetbreads with Mushroom Sauce Recipe
Ingredients
| 2 pairs sweetbreads | ||
| 4 tablesp. cold water | ||
| 2 eggs, slightly beaten | ||
| Bread crumbs | 1 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 can condensed cream of mushroom soup, undiluted | ||
| 6 tablesp. milk | ||
| Mushrooms | 1/4 Pound (Salad oil) | |
| 3 tablesp. fat or salad oil | ||
Directions
Cook and split sweetbreads as in To Precook Sweetbreads,.
Then proceed as follows: Add cold water to the eggs.
Mix bread crumbs with the salt and pepper.
Dip sweetbreads first in egg, then in crumbs; repeat.
Saute on both sides in 1/4" of hot salad oil in a skillet until golden brown.
Serve with Mushroom Sauce, made by blending and heating the mushroom soup and milk.
Saute mushrooms in the fat until golden brown; add to sauce with sherry, and serve.
Then proceed as follows: Add cold water to the eggs.
Mix bread crumbs with the salt and pepper.
Dip sweetbreads first in egg, then in crumbs; repeat.
Saute on both sides in 1/4" of hot salad oil in a skillet until golden brown.
Serve with Mushroom Sauce, made by blending and heating the mushroom soup and milk.
Saute mushrooms in the fat until golden brown; add to sauce with sherry, and serve.
Chef
