Sweetbread Supper Recipe
Ingredients
| 1 pound beef sweetbreads | ||
| Water | 4 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Onion | 2 Tablespoon, finley chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, chopped | |
| Lemon juice | 2 Teaspoon | |
| 12 frozen waffles | ||
Directions
Simmer the sweetbreads in water, vinegar, and 1/2 teaspoon salt till tender, about 20 minutes.
Drain.
Cube sweetbreads, removing the white membrane.
Cook celery and onion in margarine till tender.
Blend in flour and 1/4 teaspoon salt.
Add chicken broth and milk all at once.
Cook and stir till thickened and bubbly.
Stir in sweetbreads, pimiento, and lemon juice.
Heat through.
Meanwhile, heat frozen waffles according to the package directions for oven method.
Serve sweetbread mixture over waffles.
Drain.
Cube sweetbreads, removing the white membrane.
Cook celery and onion in margarine till tender.
Blend in flour and 1/4 teaspoon salt.
Add chicken broth and milk all at once.
Cook and stir till thickened and bubbly.
Stir in sweetbreads, pimiento, and lemon juice.
Heat through.
Meanwhile, heat frozen waffles according to the package directions for oven method.
Serve sweetbread mixture over waffles.
Chef
