Serves: 4
Total Calories: 285
Cover sweetbreads with ice water and soak for 45 minutes. Cut into 1 1/2 - to 2-inch pieces trim white membranes. Sprinkle with salt and pepper set aside.
In a medium saucepan melt butter or margarine over low heat. Stir in vegetables cover and cook for 7 minutes or until softened but not brown.
Add sweetbreads, broth, parsley and thyme to pan. Bring to a boil reduce heat to low and simmer, partially covered, for 40 to 45 minutes or until sweetbreads are tender. Remove sweetbreads with a slotted spoon cover and keep warm.
Boil liquid and vegetables rapidly for 5 to 7 minutes or until liquid is syrupy, dark brown and only about 2 tablespoons remain. Stir in whipping cream and boil rapidly until slightly thickened and 1/2 to 2/3 cup remains remove from heat.
Stir sweetbreads into cream sauce and serve in pastry shells with a sprinkling of paprika.
This Sweetbreads In Cream recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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