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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A very rich sauce delicious served on toast points or in patty shells. Small portions would make a good appetizer. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 sweetbreads (2 pairs) |
1 quart water, boiling |
1 teaspoon salt |
1 tablespoon vinegar |
1 large chicken, cooked |
1 quart cream |
1 tablespoon cornstarch |
milk |
2 egg yolks, slightly beaten |
1 tablespoon butter |
salt and pepper, to taste |
1/4 cup sherry wine |
Directions:
1. Add salt and vinegar to boiling water; pour over sweetbreads in a saucepan, cover and simmer 20 minutes.
2. Drain well and cover with cold water until cool enough to handle; drain well.
3. Remove all the membrane and cut into small pieces.
4. Cut chicken meat finely and add to sweetbreads.
5. Place cream in a double boiler and thicken with cornstarch which has been mixed with a little cold milk.
6. Add egg yolks and stir well.
7. Season with butter, salt and pepper.
8. When well thickened and hot, stir in chicken and sweetbreads.
9. Just before serving, add sherry wine.
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