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Sweetbread And Mushroom Pie Recipe
|Egg||1 , well beaten|
|Mornay sauce||1 Cup (16 tbs)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Ground pepper||To Taste|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg wash||1 Tablespoon|
Serving size: Complete recipe
Calories 1688 Calories from Fat 809
% Daily Value*
Total Fat 90 g138.6%
Saturated Fat 15.9 g79.7%
Trans Fat 0 g
Cholesterol 2496.1 mg
Sodium 4148.2 mg172.8%
Total Carbohydrates 37 g12.4%
Dietary Fiber 2.8 g11.3%
Sugars 2.8 g
Protein 178 g356.5%
Vitamin A 9.3% Vitamin C 4.3%
Calcium 39.5% Iron 18.4%
*Based on a 2000 Calorie diet
Combine 1 quart water, vinegar, and 1 teaspoon salt in saucepan; bring to boil.
Add sweetbreads; cover.
Simmer 20 minutes.
Remove sweetbreads with slotted spoon; place in bowl of ice water.
When chilled, separate into small pieces.
Remove outer membrane; cut out tubes.
Roll out pastry on lightly floured surface to 1/8 inch thick; line 2 1/2 inch-deep oval or rectangular baking dish with pastry.
Beat egg quickly into Mornay Sauce.
Add mushrooms, sweetbreads, salt to taste, and pepper; mix well.
Turn into pastry; sprinkle with cheese.
Bake in preheated 425 Â°F oven, 1 shelf above center, 10 minutes.
Reduce oven temperature to 350Â°F; bake 20 minutes or until pastry is golden brown.
Brush edge of pastry with Egg Wash.
Bake 10 minutes or until pastry is well browned.
Garnish with toasted almonds, if desired.