Creamed sweetbreads

Yield: 12 servings

Measure Ingredient
1 Pair of sweetbreads
1 cup Milk
1 cup White sauce
3 Eggs (hard cooked)
2 tablespoons Butter
Patty or tart shells

Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of "white sauce" see next recipe....season it with 1 ts Worcestershire sauce 2 ts lemon juice ½ ts Salt ⅛ ts Pepper pn Cayenne

Force the yolks of the cooked eggs through a strainer. Cut the whites in long strips, and add to the sauce. Add the sweetbreads and butter.

Bring to boiling point and serve in patty shells or tart shells.

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