Creamed Sweetbreads

Found this recipe and thought it looked interesting.  Sweetbreads are the thymus (or pancreas) of  a calf or lamb, or sometimes made from beef or pork.  If you serve this, but do not want to call it sweetbread, another culinary name would be "ris de veau" or "ris d'agneau"

1 lb sweetbreads
3 hard-boiled eggs (chopped)
¼ lb blanched almonds
1 can mushrooms

Soak sweetbreads in cold water for 1 hour. Parboil with slice of lemon for 20 minutes. Plunge in cold water, cut into cube, add hard-boiled eggs chopped, ¼ pound almonds, 1 can mushrooms drained. Mix with a well seasoned cream sauce and serve on toast or patty shells. 4 servings

Sausage Stuffed Mushrooms

This recipe can be made ahead of time. Remember to fix twice as many as you think you’ll need. These are guaranteed to be gobbled up quickly!!!!

INGREDIENTS

36 medium mushrooms
½ lb. sausage
4 ounces herb stuffing mix, crumb type
mayonnaise to moisten
1 large onion or 3 green onions (including tops) chopped

DIRECTIONS:

Wash mushrooms. Remove stems and chop. Brown sausage, stems and onions. Drain well. Mix sausage mixture and stuffing with enough mayonnaise to hold together. Place caps in baking dish, fill with sausage mixture. Cover and chill. These can be made a day ahead. At serving time, preheat oven to 450. Bake 10 minutes.

Note: To accompany steak, use 8 very large mushrooms. Bake 15 minutes.