Casserole Recipes > Ham & Sweetbreads
| | Ham & Sweetbreads
1 pound of sweetbreads
2 tablespoons of lemon juice
1/2 pound of mushrooms
1 1/2 cups of water
1/4 cup of butter
1/4 cup of flour
1 cup of heavy cream
1 tablespoon of minced onion
salt and freshly ground pepper to taste
2 cups of cubed cooked ham
1/2 cup of sliced blanched almonds
Put sweetbreads into a saucepan and cover with boiling salted water. add lemon juice. Bring to a boil, reduce heat, simmer for 20 minutes. Drain, remove membrane and tubs, and dice. Meanwhile, peel and stem mushrooms and put peel and stems into a saucepan with the water. Cook at a slow boil 1/2 hour, strain, reserving liquor, which should be about 1 cup. Melt butter and stir in flour smoothly. Add mushroom liquor, cream and onion and cook, stirring constantly, until thickened. Season to taste. Add ham and sweetbreads and pour into a 3 - 4 quart casserole. Sprinkle almonds over the top. Bake in 425ºF. oven until almonds have browned slightly and all is bubbling, about 20 minutes. Serves 6 |
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