Oyster & Sweetbread
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Oyster & Sweetbread
  Mollusks    Innards    Historic    Oysters    Sweetbreads  
Last updated 6/12/2012 12:47:26 AM. Recipe ID 8131. Report a problem with this recipe.
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      Title: Oyster & sweetbread
 Categories: Mollusks, Innards, Historic, Heirloom
      Yield: 5 Servings
     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
  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.
        1    BULLOCK, Helen Duprey
                                          Recipes of Early America
                                          Heirloom Publishing Company
                                          New York
  MM Format by John Hartman Indianapolis, IN

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Recipe ID 8131 (Apr 03, 2005)

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