ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweetbread And Oyster Pie

Yield 6 servings


  • 1 pound veal sweetbreads
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 9-inch double crust pastry
  • 1 (12-ounce) container fresh Select oysters, drained
  • 1 tablespoon milk

How to Make It

  1. Place sweetbreads in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.

  2. Place sweetbreads and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 30 minutes. Drain well, and rinse with cold water. Cool completely. Cut into bite-size pieces. Set aside.

  3. Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

  4. Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate. Layer oysters and sweetbreads in pastry shell. Pour sauce over oysters and sweetbreads. Cover with top crust, and slit in several places to allow steam to escape; seal and flute edges. Brush with milk. Bake at 350° for 40 minutes or until golden brown.

Oxmoor House Homestyle Recipes