Name: Sweetbreads in Individual Casseroles
Yield: 4 main-course servings or 8 first-course servings
Ingredients: 2 tablespoons butter; ⅓ pound mushrooms, sliced; 1 small onion, minced; 3 tablespoons all-purpose flour; 2 tablespoons lemon juice; 2 teaspoons salt; Salt and freshly ground black pepper; soft fresh bread crumbs; melted butter; 3 pairs of sweetbreads; ½ cup dry white wine; 1¼ cups Chicken Stock; ¼ cup heavy cream

Soak the sweetbreads in ice water for forty-five minutes; drain. Cover with boiling water containing the lemon juice and salt. Simmer for fifteen to twenty minutes.

Drain the sweetbreads and cool immediately in ice water. Drain again, and break into small pieces, removing all connective tissues, membranes and tubes.

Sauté the onion a

Sweetbreads in Individual Casseroles

Ingredients

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