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
Yields
5 Servings