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    You are in: Home / Recipes / Memphis Sweetbreads and Mushrooms Recipe
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    Memphis Sweetbreads and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    40 mins

    8 mins

    Molly53's Note:

    A delicate meat recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vary this dish by adding a cup of chopped, fresh-roasted peanuts just before serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Poach sweetbreads for 20 minutes in water to cover (adding 1 teaspoon salt and 1 tablespoon vinegar per quart of water).
    2. 2
      Drain and cover with very cold water or chipped ice until firm.
    3. 3
      When firm enough to handle, remove all loose membranes.
    4. 4
      Saute sweetbreads in 1 tablespoon of butter.
    5. 5
      Blend in 1 tablespoon of flour; add salt and pepper to taste and 1 cup of milk.
    6. 6
      Simmer until thickened.
    7. 7
      Saute mushrooms in remaining butter, blend in remaining flour, add sale, pepper and milk.
    8. 8
      When thickened, combine with sweetbread mixture and turn into an oven-proof casserole.
    9. 9
      Cover with toasted bread crumbs and dot with butter.
    10. 10
      Bake in a 400F oven for 5 to 8 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Memphis Sweetbreads and Mushrooms

    Serving Size: 1 (171 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.0
     
    Calories from Fat 115
    70%
    Total Fat 12.8 g
    19%
    Saturated Fat 7.9 g
    39%
    Cholesterol 36.8 mg
    12%
    Sodium 111.8 mg
    4%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.2 g
    5%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    beef sweetbreads

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