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Sweetbreads with Fresh Mushrooms




Source of Recipe


Old cookbook-1940


Recipe Introduction


Serves 4.


List of Ingredients




1 pound sweetbreads
4 T butter, divided
1 T flour
4 green onions, minced
1 sprig parsley, minced
1/2 pound fresh mushrooms, sliced
1 egg yolk, well beaten
1/2 C heavy cream

Recipe



Precook sweetbreads. melt 2 tablespoon butter, add flour and brown. Add sweetbreads, onions, parsley and 1 cup of stock from cooking sweetbreads. Simmer until sauce is quite thick.
Meanwhile cook cleaned mushrooms about 5 minutes in top of double boiler with remaining 2 T butter, then add sweetbread mixture. About 3 minutes before serving, add egg yolk mixed with cream. Stir continually until heated through and serve at once.