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Enjoy this modern recipe.


  • 1 1/2 pounds veal sweetbreads
  • 2 to 3 stalks celery, with leaves
  • 2 generous springs parsley (reserve enough for garnish)

  • Cream Sauce
  • 1/3 cup milk
  • 3 scant tablespoons flour
  • 1/4 cup stock
  • 1 cup table cream
  • 1/2 teaspoon salt
  • Dash red pepper
  • 1 cup sliced mushrooms
  • 3 tablespoons sherry
  • Paprika


Place sweetbreads in a saucepan and cover with cold water. Add celery and parsley. Bring to a boil, then lower heat and simmer for 20 to 25 minutes. Strain, reserving 1/4 cup of stock. Place sweetbreads in a bowl of water to cool. Drain well and remove skin and membrane. Add milk gradually to flour to make a smooth paste. Combine this with stock, cream, salt, and a dash of red pepper. Add sliced mushrooms that have been sauteed lightly in butter and then gently fold in sweetbreads along with sherry. Place mixture in buttered baking dish and heat in a 350-degree oven for 25 to 30 minutes or until hot. Garnish with a sprinkle of paprika and chopped parsley.

Serves 4