Jimmy Tango wrote:

This receipt is sure to separate the gourmands from the poseurs Jimmy -
MUCHAS GRACIAS...!!!

--
Best
Greg


> Just in time for the holidays:
>
> 1/2 lb sweetbreads
> 1/2 T salt
> 2 T butter or margarine
> 2 T flour
> 1 1/2 cups sweetbread stock and cream
> pepper to taste
>
> Soak sweetbreads in cold water 1 hour. Drain and place in fresh cold
> salted water and bring to boil. Rinse in cold water and remove skin
> and tissue. Again place in fresh salted boiling water. Skim, then
> cook 10 minutes. Cube when cold.
>
> Melt butter and margarine in saucepan, add flour, and stir until well
> blended. Add stock and cream gradually while stirring. Cook slowly
> for 10 minutes, stirring occasionally. Season to taste. Add
> sweetbreads and heat thoroughly. Serve on toast or as an omelet
> filling.