Sweetbreads Deluxe

Ingredients

• 2 to 3 pounds veal sweetbreads
• 2 tablespoons lemon juice
• 1 1/2 teaspoons salt, divided
• 1/4 cup butter or margarine
• 1/2 cup sherry
• 1/8 teaspoon white pepper
• 1/8 teaspoon onion powder
• 3/4 cup whipping cream
• 2 tablespoons flour
• 1/4 cup water
• Toast points
• Paprika

Preparation

1. Place sweetbreads in a large 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 medium Dutch oven. Add lemon juice and 1 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool completely. Slice sweetbreads into 1- inch slices; set aside.
3. Melt butter in a heavy skillet over medium heat. Add sweetbreads; cook slowly for 10 minutes or until browned. Add sherry, pepper, onion powder, and remaining salt; cover and simmer 5 minutes. Add cream; simmer 15 minutes.
4. Combine Hour and 1/4 cup water; stir until smooth. Add flour mixture to sweetbreads mixture; simmer until thickened, stirring occasionally. Spoon over toast points; sprinkle with paprika, and serve.