Creamed Ham And Sweetbreads Recipe
Ingredients
| 2 lbs. sweetbreads, rinsed with cold water | ||
| Water | 2 Quart | |
| Lemon juice | 4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Mushrooms | 1 Pound, sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| Celery salt | 1 Teaspoon | |
| Savory | 1 Teaspoon, crushed | |
| Cayenne pepper | 1/8 Teaspoon | |
| 6 cups strong chicken broth | ||
| Cream | 2 Cup (16 tbs) | |
| Cooked ham | 4 Cup (16 tbs), cubed | |
| 1 ripe avocado, peeled and cut in cubes | ||
| Ripe olives | 1 Cup (16 tbs), quartered | |
| Snipped parsley | 1/2 Cup (16 tbs) | |
| 2 pimientos, cut in strips | ||
| Capers | 2 Tablespoon, drained | |
| Baked puff pastry patty shells | ||
Directions
Put the sweetbreads, water, lemon juice, and salt into a large saucepot.
Cover, bring to boiling, reduce heat, and simmer 20 minutes.
Drain and cover with cold water.
Change water repeatedly until sweetbreads are cool.
Drain.
Remove tubes and membranes.
Cut sweetbreads into bite-size pieces and refrigerate until ready to use. (Sweetbreads should be cooked as soon as possible after purchase.)
Cook mushrooms and onion in hot butter or margarine in a large heavy saucepot or Dutch oven, stirring frequently until onion is soft and mushrooms are tender, about 5 minutes.
With a slotted spoon, remove mushrooms, allowing butter to drain back into pan.
Set mushrooms aside.
Blend a mixture of flour, celery salt, savory, and cayenne pepper into hot butter in the sauce pot; heat until bubbly.
Gradually add the chicken broth, stirring constantly; bring rapidly to boiling.
Cook 2 minutes longer, stirring constantly.
Stir in the cream, sweetbreads, mushrooms, ham, avocado, olives, parsley, pimientos, and capers.
Heat the mixture thoroughly, stirring occasionally.
Spoon sauce into warm patty shells.
Replace top of shell and top with a sprig of watercress.
Cover, bring to boiling, reduce heat, and simmer 20 minutes.
Drain and cover with cold water.
Change water repeatedly until sweetbreads are cool.
Drain.
Remove tubes and membranes.
Cut sweetbreads into bite-size pieces and refrigerate until ready to use. (Sweetbreads should be cooked as soon as possible after purchase.)
Cook mushrooms and onion in hot butter or margarine in a large heavy saucepot or Dutch oven, stirring frequently until onion is soft and mushrooms are tender, about 5 minutes.
With a slotted spoon, remove mushrooms, allowing butter to drain back into pan.
Set mushrooms aside.
Blend a mixture of flour, celery salt, savory, and cayenne pepper into hot butter in the sauce pot; heat until bubbly.
Gradually add the chicken broth, stirring constantly; bring rapidly to boiling.
Cook 2 minutes longer, stirring constantly.
Stir in the cream, sweetbreads, mushrooms, ham, avocado, olives, parsley, pimientos, and capers.
Heat the mixture thoroughly, stirring occasionally.
Spoon sauce into warm patty shells.
Replace top of shell and top with a sprig of watercress.
Chef
