Sunday sweetbreads
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pairs Calf's sweetbreads | |
| 1 | tablespoon | Vinegar |
| 3 | cups | Water |
| 3 | teaspoons | Salt |
| 4 | tablespoons | Chicken fat |
| 1 | cup | Diced onions |
| 1 | pounds | Mushrooms -- sliced |
| 2 | tablespoons | Potato flour |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| 3 | tablespoons | Minced parsley |
Directions
Wash the sweetbreads and soak in cold water for 20 minutes. Drain.
Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes.
Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads. Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet. Cook Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley. Heat and serve on toast or in patty sh
Recipe By : Jennie Grossinger - "The Art Of Jewish