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           Sweetbreads

• 1-1/2 pounds veal sweetbreads, cleaned
  1 cup flour
  1 teaspoon salt
  1/2 teaspoon freshly ground black pepper
  2 eggs, lightly beaten
  1 stick (4 ounces) butter
  1/2 cup Madeira wine
  To taste; picante or other sauce Mexican Sauces M72

Brown sauce:

• 1-1/2 sticks (6 ounces) butter
  6 tablespoons flour
  2 cups           Beef StockSC36
  1/4 teaspoon salt, or to taste
  1/4 teaspoon freshly ground black pepper, or to taste

Blanch the sweetbreads in simmering water for approximately 10 minutes. Drain, and allow to cool. Make the brown sauce by melting the butter and stirring in the flour. Cook over low heat, stirring constantly, until the roux turns a medium brown, about 15-20 minutes. Add the stock, salt and pepper to taste, depending on the seasoning in the stock.

Slice the cooked sweetbreads in half. Dip them in 1 cup of flour seasoned with 1 teaspoon of salt and 1/2 teaspoon of black pepper (you may add 1/4-1/2 teaspoon of cayenne as well), and then in the eggs. Immediately saute the sweetbreads in the stick of butter and brown both sides. Drain half the butter from the pan, and place the sweetbreads and remaining butter into a hot, 475F oven for 5 minutes. Drain the remaining butter.

Add half of the Madeira (1/4 cup) and 1 cup of the brown sauce to the sweetbreads and bring to a boil. Pour in the remainder of the Madeira, head and flame. Add the rest of the brown sauce, heat and serve. Yield: 6 servings.

Serve With Cullen's Picante SauceSC16  
Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26  

                                         Calf Brains

2 calf's brains
8 slices bacon
seasonings to taste



Boil the calf's brains in salted water for about 15 minutes. Cut brains in halves and season. Put brains in a baking pan. Place 2 slices of bacon on each half brain. Put in hot oven and let cook for about 5 minutes. Then serve.

Serve With Cullen's Picante SauceSC16 and Kat's Flour Tortilla  BR26 and Kat's Pinto BeansM24.

                                             Calf Brains

2 calf's brains, cut in halves
5 cups spinach, washed, chopped not too fine
4 tablespoons butter
1/2 cup water
1 tablespoon vinegar
seasonings to taste



Place all ingredients together in a sauce pan. Cover. Let cook for about 8 minutes. Then serve.

   Serve With Cullen's Picante SauceSC16 and Kat's Flour Tortilla  BR26 and Kat's Pinto BeansM24.

                                       Calf Brains

2 calf's brains
4 green peppers, seeded, cut in small pieces
1 tablespoon paprika
4 tablespoons butter
seasonings to taste



Boil the calf's brains quickly in salted water for about 2 minutes. When boiled, remove outer skin of the brains and cut the brains in pieces of medium size. Place all ingredients in a frying pan. Fry quickly for about 5 minutes

Serve With Cullen's Picante SauceSC16 and Kat's Flour Tortilla  BR26 and Kat's Pinto BeansM24.

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