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| 2 | ounces | mushrooms, button | |
| 1/2 | pound | sweetbreads | prepared |
| 1 | x | salt and black pepper | |
| 2 | tablespoons | flour, all-purpose | |
| 2 | tablespoons | butter | |
| 5 | teaspoons | chicken broth | |
| 1 | small | egg | |
| 5 | tablespoons | yogurt, plain | |
| 1/2 | cup | cheese | grated |
| 1 | x | parsley leaves | chopped |
Preheat the oven to 375 degrees F.
Slice the mushrooms. Cut the sweetbreads into 1/4-inch slices.
Season the flour and toss the sweetbreads in it till lightly coated.
Melt butter in a skillet, add the sweetbreads and mushrooms and fry for about 10 minutes till golden.
Add the broth and seasoning and simmer for 5 minutes.
Meanwhile, beat the egg with yogurt, grated cheese and seasoning.
Arrange the sweetbreads and mushrooms in an ovenproof dish and pour the yogurt mixture over.
Bake for 20 minutes till lightly set and golden.
Sprinkle with parsley and serve hot.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
well it looks plaesing... but wood any one like to suggest if a salad could work with this???