Creamed Sweetbreads
Yield
12 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweetbreads
|
* |
| 1 | cup |
milk
|
|
| 1 | cup |
bechamel (white) sauce
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweetbreads
|
* |
| 237 | ml |
milk
|
|
| 237 | ml |
bechamel (white) sauce
|
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
butter
|
|
Directions
Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes.
Cool, remove membrane and cut in small neat cubes.
Serve with sauce.
