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Creamed Sweetbreads And Oysters Recipe
|Heavy cream||1 Cup (16 tbs)|
|Celery stalks||1 (With Leaves)|
|Oysters in liquor||1 Pint|
|Dry sherry||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2807 Calories from Fat 1599
% Daily Value*
Total Fat 181 g278.3%
Saturated Fat 96.2 g481.1%
Trans Fat 0 g
Cholesterol 2546.1 mg
Sodium 5867.6 mg244.5%
Total Carbohydrates 87 g29.1%
Dietary Fiber 11.8 g47.2%
Sugars 1.6 g
Protein 199 g397.2%
Vitamin A 134.5% Vitamin C 12.7%
Calcium 20.6% Iron 20.6%
*Based on a 2000 Calorie diet
Drain, add vinegar, celery, parsley, and enough cold water to cover.
Cook to the boiling point, then simmer slowly for 15 to 20 minutes, depending on the size of the sweetbreads.
Drain and plunge immediately in ice water to blanch.
When cold, trim off any tubes and cartilage.
Place in a pie dish, cover with wax paper, and put a weight on top. (Pressing the sweetbreads ensures a firm texture.)
Separate into small sections with your hands, leaving the tender membrane covering the clusters intact.
Coat sweetbreads with flour and paprika.
Saute in heated butter until a delicate golden color.
Stir in cream and cook over a low heat, stirring constantly, until smooth and thick.
Heat oysters in their liquor until the edges begin to curl.
Combine with sweetbreads.
Season with salt, mace or nutmeg, and sherry.