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Creamed Sweetbreads
2 pairs sweetbreads
4 tablespoons butter or other fat
4 tablespoons flour
1 teaspoon minced parsley
2 cups milk or cream
Salt and pepper
Prepare as directed and cut into dice. Make a white sauce with the fat, flour
and milk
or cream, add the sweetbreads, and stir steadily until very hot. Season
with salt and pepper and minced parsley.
To taste; picante or other sauce Mexican Sauces
M72
Sweetbreads with Tomatoes
4 pieces sweetbread, sliced
6 tomatoes, sliced
1 onion, peeled, chopped
4 tablespoons butter
flour
seasonings to taste
To taste; picante or other sauce Mexican Sauces
M72
Season the sliced sweetbread and dredge with flour. Put butter in frying pan.
When foaming, put all ingredients in pan. Let cook for about 10 minutes. Reduce
the heat as soon as the tomatoes start to soften. Serve.
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