Sweetbreads in Individual Casseroles

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Preparation info

  • 4

    main-course servings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pairs of sweetbreads
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • 1 small onion, minced
  • pound mushrooms, sliced
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • cups Chicken Stock
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Salt and freshly ground black pepper
  • soft fresh bread crumbs
  • melted butter


    1. 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.

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

    3. Sauté the onion and mushrooms in the butter until tender. Add the flour and cook over very low heat for a few minutes.

    4. Preheat oven to very hot (500°F.).

    5. Add stock and wine to the mushrooms. Let the sauce thicken over low heat for ten minutes. Add the cream and sweetbreads, season with salt and pepper, and continue to cook for another six minutes.

    6. Spoon the mixture into individual casseroles. Sprinkle with bread crumbs and moisten with melted butter. Bake in the oven until the crumbs are golden brown.

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