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Creamed Sweetbreads And Chicken Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Finely minced onion||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Liquid||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1 Cup (16 tbs) (Fresh)|
|Lemon juice||2 Teaspoon|
|Cooked and cubed chicken||1 1⁄2 Cup (24 tbs)|
|Braised sweetbreads||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2553 Calories from Fat 1216
% Daily Value*
Total Fat 140 g215.7%
Saturated Fat 68.9 g344.3%
Trans Fat 0 g
Cholesterol 470.3 mg
Sodium 3531.1 mg147.1%
Total Carbohydrates 200 g66.7%
Dietary Fiber 4.4 g17.5%
Sugars 19.2 g
Protein 114 g228.2%
Vitamin A 51.5% Vitamin C 21.5%
Calcium 36% Iron 45.5%
*Based on a 2000 Calorie diet
Add onion and cook gently 3 minutes (do not brown).
Sprinkle in flour, salt and pepper and let bubble up.
Remove from heat and stir in 1 cup liquid and milk.
Stir to blend.
Return to moderate heat and cook and stir until boiling.
Turn heat to low and simmer, stirring often, 15 minutes.
Put mushrooms, water and lemon juice in small saucepan.
Cover and simmer 3 minutes.
Add mushrooms and liquid to sauce.
Add 2 tbsp.butter and blend well.
Add chicken and braised sweetbreads and heat well, stirring carefully so sweetbreads are not broken up.
Heat patty shells while making sauce and serve filled with creamed mixture.