Deviled Sweetbreads
Ingredients
- 1 pound veal sweetbreads
- 1 cup chopped celery ⓘ
- 1/2 cup chopped onion ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 large bay leaf, broken ⓘ
- 12 peppercorns ⓘ
- 1 teaspoon salt ⓘ
- 5 cups water ⓘ
- 1/2 pound fresh mushrooms, sliced ⓘ
- 1/4 cup butter or margarine, melted
- 1/4 cup all-purpose flour ⓘ
- 1/4 cup sherry
- 2 cups milk ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 2 teaspoons thick steak sauce ⓘ
- Toast points ⓘ
Instructions
- Soak sweetbreads in ice water to cover for 30 minutes. Drain well, and set aside.
- Combine celery, onion, lemon juice, bay leaf, peppercorns, and salt in a Dutch oven. Stir in water; bring to a boil. Reduce heat; simmer 5 minutes.
- Add sweetbreads to broth; reduce heat, and simmer 30 minutes. Drain sweetbreads, discarding broth and other ingredients.
- Immediately cover sweetbreads with ice water, and cool completely. Drain off water; remove and discard white membrane and tubes. Cube sweetbreads and set aside.
- Saute mushrooms in butter in a large skillet; stir in flour. Cook 1 minute, stirring constantly. Gradually add sherry and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat. Add mustard and steak sauce, blending well. Stir in sweetbreads.
- Serve over toast points.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).