Creamed Sweetbreads Recipe

Name: Creamed Sweetbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb sweetbreads (veal are the best); 6 tablespoons butter; 3 tablespoons flour; 1/2 teaspoon salt; 1 dash paprika; 1 cup chicken broth; 1/2 cup light cream; 2/3 cup sliced mushrooms, pan fried in; 1 teaspoon butter; 2 tablespoons dry sherry; 1 package frozen puff patty shell, baked

Servings: persons

1 lb sweetbreads (veal are the best)
6 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 dash paprika
1 cup chicken broth
1/2 cup light cream
2/3 cup sliced mushrooms, pan fried in
1 teaspoon butter
2 tablespoons dry sherry
1 package frozen puff patty shell, baked

1
Add sweetbreads to 2 cups boiling water, add 1 tbsp vinegar, 1 small bay leaf,1/2 tsp pickling spice, 1/2 tsp salt.
2
Add sweetbreads, simmer covered 20 minutes, drain well& cool.
3
Remove the membrane from cooled sweetbreads.
4
Melt butter, blend in flour, salt& paprika.
5
Add broth& cream.
6
cook until thickened, stirinng all the while.
7
Add sweetbeads, mushrooms& sherry.
8
Serve in warm baked patty shells, garnish with parsley sprigs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb sweetbreads (veal are the best), 6 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon salt, and more.

Yes, Creamed Sweetbreads falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Sweetbreads

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