Ingredients

• 1 lb veal sweetbreads
• 6 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1 dash paprika
• 1 cup chicken broth
• 1/2 cup light cream
• 2/3 cup sliced mushrooms, pan fried in1 teaspoon butter
• 2 tablespoons dry sherry
• 1 package frozen puff patty shells, baked

Instructions
Add sweetbreads to 2 cups boiling water, add 1 tbsp vinegar, 1 small bay leaf,1/2 tsp pickling spice, 1/2 tsp salt. Add sweetbreads, simmer covered 20 minutes, drain well& cool. Remove the membrane from cooled sweetbreads. Melt butter, blend in flour, salt& paprika. Add broth& cream. cook until thickened, stirinng all the while. Add sweetbeads, mushrooms& sherry. Serve in warm baked patty shells, garnish with parsley sprigs.

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