Sweetbreads & Mushrooms Serves 6

Plunge sweetbreads into cold water and let stand 30 min. Drain and cover w boiling water. Add a little salt and the lemon juice. Boil, cover and simmer about 20 min. Drain and cover w cold water. Remove membrane and tubes and cut sweetbreads into 1/2″ pieces. Saut� mushrooms in butter 2-3 min. Remove mushrooms and blend flour into drippings in skillet. Gradually add broth and cook, stirring till thickened. Add cream, stirring to keep sauce smooth. Add sweetbreads and 1 tsp salt, mushrooms and other seasonings. Put in shallow 1.5 qt baking dish. Sprinkle lightly w breadcrumbs and cheese. Bake at 375 for 30 min or until browned. Serve on toast points.

Sweetbreads 2 pairs
Salt
Lemon Juice, Fresh 2 T
Mushrooms 0.5 lb sliced
Butter 0.25 c
Flour 0.25 c
Stock 1 c chicken
Heavy Cream 0.5 c
Cayenne Pepper dash
Mace 0.25 tsp (or nutmeg)
Pepper
Crumbs, Bread soft
Cheese, Cheddar grated