Deviled Sweetbreads

Recipe from Oxmoor House

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  • 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


  1. Soak sweetbreads in ice water to cover for 30 minutes. Drain well, and set aside.
  2. 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.
  3. Add sweetbreads to broth; reduce heat, and simmer 30 minutes. Drain sweetbreads, discarding broth and other ingredients.
  4. Immediately cover sweetbreads with ice water, and cool completely. Drain off water; remove and discard white membrane and tubes. Cube sweetbreads and set aside.
  5. 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.
  6. Serve over toast points.
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