Sweetbread And Oyster Pie – a delicious recipe with veal, butter, flour, salt, pepper, pastry. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place sweetbreads in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.
2
Place sweetbreads and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 30 minutes. Drain well, and rinse with cold water. Cool completely. Cut into bite-size pieces. Set aside.
3
Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
4
Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate. Layer oysters and sweetbreads in pastry shell. Pour sauce over oysters and sweetbreads. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Brush with milk. Bake at 350u00b0 for 40 minutes or until golden brown.
80
kcal
Calories
6
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound veal sweetbreads, 2 tablespoons butter or margarine, 2 tablespoons all-purpose flour, 1 cup half-and-half, and more.
Yes, Sweetbread And Oyster Pie falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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