Memphis Sweetbreads and Mushrooms

1. 1

   Poach sweetbreads for 20 minutes in water to cover (adding 1 teaspoon salt and 1 tablespoon vinegar per quart of water).

2. 2

   Drain and cover with very cold water or chipped ice until firm.

3. 3

   When firm enough to handle, remove all loose membranes.

4. 4

   Saute sweetbreads in 1 tablespoon of butter.

5. 5

   Blend in 1 tablespoon of flour; add salt and pepper to taste and 1 cup of milk.

6. 6

   Simmer until thickened.

7. 7

   Saute mushrooms in remaining butter, blend in remaining flour, add sale, pepper and milk.

8. 8

   When thickened, combine with sweetbread mixture and turn into an oven-proof casserole.

9. 9

   Cover with toasted bread crumbs and dot with butter.

10. 10

    Bake in a 400F oven for 5 to 8 minutes.

* Per serving · 4 servings · Values may vary.