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Creamed Sweetbreads With Mushrooms Recipe
|Fresh mushrooms||1 Pound, sliced|
|Oil||4 1⁄2 Tablespoon|
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Soy flour||3 Tablespoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Dry sherry||2 Tablespoon|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3316 Calories from Fat 1258
% Daily Value*
Total Fat 142 g218%
Saturated Fat 31.3 g156.6%
Trans Fat 0 g
Cholesterol 5885 mg
Sodium 6379.4 mg265.8%
Total Carbohydrates 80 g26.7%
Dietary Fiber 10.1 g40.4%
Sugars 20.3 g
Protein 427 g854.7%
Vitamin A 48.4% Vitamin C 51.8%
Calcium 18% Iron 44.9%
*Based on a 2000 Calorie diet
Wash and pull small pieces of sweetbread free from the elastic tissue.
In a small skillet, saute mushrooms in two tablespoons oil, over medium heat, for 5 minutes.
Combine the skim milk powder with one cup water in a small bowl.
Blend with a wire whisk until mixture is smooth and free from lumps.
In a heavy saucepan, combine 2 1/2 tablespoons oil, cornstarch, soy flour, paprika and salt; blend together.
Place over medium heat and cook until mixture bubbles.
Remove from heat.
Gradually blend in the milk mixture and chicken stock until mixture appears smooth.
Return saucepan to medium heat and cook, stirring constantly, until the sauce is thickened and smooth.
Drop small pieces of sweetbreads into boiling sauce and cook for about 8 minutes or until sweetbreads are tender.
Beat two egg yolks; spoon a little of the hot sauce into beaten yolks and blend together.
Turn mixture into hot sauce and blend, stirring constantly.
Return to heat and add dry sherry (if desired) and sauteed mushrooms.
Garnish with chopped parsley.