Creamed Sweetbreads In Tart Shells Recipe
Ingredients
| 12-14 large tart shells or 24-28 small tart shells | ||
| 1 lb veal sweetbreads | ||
| Cold water | ||
| Boiling water | ||
| 1 tbsp vinegar or lemon juice | ||
| Butter | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Onions | 1/2 Cup (16 tbs), finley chopped | |
| Flour | 2 Tablespoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1 cup medium cream | ||
| Parsley | 1 Tablespoon, finely chopped | |
Directions
Soak the sweetbreads in cold water to cover, 4 hours.
Drain.
Simmer till firm in boiling water to cover and vinegar, about 7 minutes.
Drain.
Cool in cold running water.
Slice into 1/2" cubes, removing any sinews.
Melt the 1/4 cup butter, add the sweetbreads, and saute 12 minutes.
Remove and reserve.
Melt the 2 tbsp butter in the same pan.
Add the mushrooms and onions.
Cook over medium heat 4 minutes, shaking the saucepan frequently.
Add the flour, stirring to coat the vegetables.
Cook 2-3 minutes.
Pour in the wine.
Cook till the mixture thickens evenly, about 3-4 minutes, then add the salt, pepper, and cream and cook about 4 minutes more.
Add the sweetbreads.
Taste, add more salt if desired.
Heat through and spoon into hot tart shells.
Sprinkle with parsley.
Drain.
Simmer till firm in boiling water to cover and vinegar, about 7 minutes.
Drain.
Cool in cold running water.
Slice into 1/2" cubes, removing any sinews.
Melt the 1/4 cup butter, add the sweetbreads, and saute 12 minutes.
Remove and reserve.
Melt the 2 tbsp butter in the same pan.
Add the mushrooms and onions.
Cook over medium heat 4 minutes, shaking the saucepan frequently.
Add the flour, stirring to coat the vegetables.
Cook 2-3 minutes.
Pour in the wine.
Cook till the mixture thickens evenly, about 3-4 minutes, then add the salt, pepper, and cream and cook about 4 minutes more.
Add the sweetbreads.
Taste, add more salt if desired.
Heat through and spoon into hot tart shells.
Sprinkle with parsley.
Chef
