Deviled Sweetbreads

Ingredients

• 1 large bay leaf 
• 0.3 cup butter melted
• 1 cup celery chopped
• 1 tablespoon dijon mustard 
• 0.3 cup flour all-purpose
• 0.5 pound mushrooms fresh sliced
• 1 tablespoon juice of lemon 
• 2 cups milk 
• 0.5 cup onion chopped
• 12  peppercorns 
• 1 teaspoon salt 
• 0.3 cup cooking sherry 
• 2 teaspoons steak sauce thick
• 20 servings toast points 
• 1 pound veal sweetbreads 
• 5 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Soak sweetbreads in ice water to cover for 30 minutes.
2. Drain well, and set aside.
3. Combine celery, onion, lemon juice, bay leaf, peppercorns, and salt in a Dutch oven. Stir in water; bring to a boil. Reduce heat; simmer 5 minutes.
4. Add sweetbreads to broth; reduce heat, and simmer 30 minutes.
5. Drain sweetbreads, discarding broth and other ingredients.
6. Immediately cover sweetbreads with ice water, and cool completely.
7. Drain off water; remove and discard white membrane and tubes. Cube sweetbreads and set aside.
8. Saut mushrooms in butter in a large skillet; stir in flour. Cook 1 minute, stirring constantly. Gradually add sherry and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat.
9. Add mustard and steak sauce, blending well. Stir in sweetbreads.
10. Serve over toast points.