| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats, Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
oz |
Button mushrooms |
| 1/2 |
lb |
Prepared sweetbreads |
|
|
Salt and pepper |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter |
| 5 |
ts |
Chicken broth |
| 1 |
sm |
Egg |
| 5 |
tb |
Plain yogurt |
| 1/2 |
c |
Grated cheese |
|
|
Chopped parsley |
INSTRUCTIONS
Preheat the oven to 375 F. Slice the mushrooms. Cut the sweetbreads into
1/4-inch slices. Season the flour and toss the sweetbreads in it till
lightly coated. Melt butter in a skillet, add the sweetbreads and mushrooms
and fry for about 10 minutes till golden. Add the broth and seasoning and
simmer for 5 minutes. Meanwhile, beat the egg with yogurt, grated cheese
and seasoning. Arrange the sweetbreads and mushrooms in an ovenproof dish
and pour the yogurt mixture over. Bake for 20 minutes till lightly set and
golden. Sprinkle with parsley nad serve hot. Source: The Cook's Color
Treasury
: by Norma Mcmillian
From the collection of K. Deck
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