Lowney’s – Sweetbread and Mushrooms in Fontage Cups

Ingredients

• 2 cups cooked sweetbreads (approx. 350g)
• ½ cup mushrooms (approx. 50g)
• 1 tablespoon oil
• ½ tablespoon vinegar
• 2 tablespoons butter (28g)
• 3 tablespoons flour
• ¾ cup cream (180ml)
• salt, pepper, cayenne

Method

1. Melt butter; add flour, seasonings and cream; cook five minutes.
2. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard