| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Mollusks, Innards, Historic, 18th cent., Heirloom |
5 |
Servings |
INGREDIENTS
| 24 |
|
Large oysters |
| 1 |
|
Pair sweetbreads (about 1 1/2 pounds) |
| 3 |
|
Lemon slices |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground mace |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Light cream |
|
1 |
BULLOCK, Helen Duprey |
|
|
Recipes of Early America |
|
|
Heirloom Publishing Company |
|
|
New York |
INSTRUCTIONS
Drain the oysters, reserving 3/4 c liquor. Wash the sweetbreads in cold
water. Let stand in cold water 20 minutes. Drain. Combine the
sweetbreads and lemon slices in a saucepan. Cook, covered, in boiling
salted water for 30 minutes. Drain and cover the sweetbreads with cold
water. When cool enough to handle remove any connecting membrane and cut
them into 1-inch pieces. Combine the oysters and sweetbreads. Sprinkle
with the salt, pepper, and mace. Melt the butter in a small saucepan.
Blend the flour and 1/2 teaspoon salt. Slowly stir in the cream and
reserved oyster liquor. Cook, stirring, over medium heat until the sauce
is smooth and thickened. Stir in the sweetbreads and oysters. Pour into a
1 1/2-quart casserole. Bake at 375F. for 25 minutes or until bubbling and
hot. Serves 5 or 6.
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V3 #266
Date: Sun, 29 Sep 1996 04:45:02 -0500
From: hartman@indy.net (John Hartman)
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