- 3 tablespoons [45 g] butter
- 1 cup [250 mL] fresh mushrooms, sliced
- 1/4 cup [35 g] flour
- 1/2 cup [125 mL] milk
- 1 1/4 cups [310 mL] broth
- 2 tablespoons [30 mL] Brandy
- 1 pound [454 g] cooked calves' sweetbreads, sliced
- 1 tablespoon [15 mL] parsley flakes
- 2/3 cup [160 mL] light cream
- Salt and pepper, to taste
- 1/4 cup [60 mL] toasted breadcrumbs
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- Preheat oven to 350°F [180°C].
- Heat 1 tablespoon [15 g] of the buter; cook mushrooms until soft.
- Add flour.
- Gradually add milk and hot broth; bring to boil, stirring.
- Add Brandy, cooked sweetbread slices, parsley flakes and cream.
- Immediately remove from heat; salt and pepper mixture.
- Pour into a greased oven-safe casserole.
- Melt remaining butter before mixing in breadcrumbs until really well coated.
- Evenly spread readcrumbs mixture over sweetbreads; place pan into a larger pan half-filled with hot water.
- Bake into preheated oven for 30 minutes before serving.
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