- 1 pound veal sweetbreads
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon lemon juice
- 1 large bay leaf, broken
- 12 peppercorns
- 1 teaspoon salt
- 5 cups water
- 1/2 pound fresh mushrooms, sliced
- 1/4 cup butter or margarine, melted
- 1/4 cup all-purpose flour
- 1/4 cup sherry
- 2 cups milk
- 1 tablespoon Dijon mustard
- 2 teaspoons thick steak sauce
- Toast points
How to Make It
Soak sweetbreads in ice water to cover for 30 minutes. Drain well, and set aside.
Combine celery, onion, lemon juice, bay leaf, peppercorns, and salt in a Dutch oven. Stir in water; bring to a boil. Reduce heat; simmer 5 minutes.
Add sweetbreads to broth; reduce heat, and simmer 30 minutes. Drain sweetbreads, discarding broth and other ingredients.
Immediately cover sweetbreads with ice water, and cool completely. Drain off water; remove and discard white membrane and tubes. Cube sweetbreads and set aside.
Sauté mushrooms in butter in a large skillet; stir in flour. Cook 1 minute, stirring constantly. Gradually add sherry and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat. Add mustard and steak sauce, blending well. Stir in sweetbreads.
Serve over toast points.