Soak the sweetbreads for at least 1 hour in several changes of cold water, or in slowly running water.
In an enameled or Pyrex pan (never in aluminum!), cover the sweetbreads with
Remove the blanched sweetbreads and plunge into cold water for at least 5 minutes. Carefully remove all the tubes and membranes without tearing the tissues. The sweetbreads are now ready for cooking.
Presoak a clay pot, top and bottom, in water for 10 minutes.
Place the sliced mushrooms in the pot, then add the sweetbreads and all the other ingredients.
Cover the pot and place it in a cold oven.
When the sweetbreads are done, remove the pot and pour off the sauce into a saucepan. Heat, then thicken with the arrowroot. Serve with the sweetbreads.
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