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

Preparation info

4
main-course servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pairs of sweetbreads
2 tablespoons lemon juice
2 teaspoons

Stew

Method

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

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Sweetbreads in Individual Casseroles

Ingredients

Method

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