Creamed SweetBreads

Ingredients

• 1 lb sweetbreads (veal are the best)
• 6 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1 dash paprika
• 1 cup chicken broth
• 1/2 cup light cream
• 2/3 cup sliced mushrooms, pan fried in
• 1 teaspoon butter
• 2 tablespoons dry sherry
• 1 package frozen puff patty shell, baked

Directions

1. 1

   Add sweetbreads to 2 cups boiling water, add 1 tbsp vinegar, 1 small bay leaf,1/2 tsp pickling spice, 1/2 tsp salt.

2. 2

   Add sweetbreads, simmer covered 20 minutes, drain well& cool.

3. 3

   Remove the membrane from cooled sweetbreads.

4. 4

   Melt butter, blend in flour, salt& paprika.

5. 5

   Add broth& cream.

6. 6

   cook until thickened, stirinng all the while.

7. 7

   Add sweetbeads, mushrooms& sherry.

8. 8

   Serve in warm baked patty shells, garnish with parsley sprigs.