Recipe Monday: Sweetbreads Marechal

Moar from Thoughts for Buffets. This one is probably gross? But more confusing to my modern palate than anything, I have no idea what this would taste like. Volunteers are always welcome!

Sweetbreads Marechal

2 pounds sweetbreads, soaked 15 minutes in cold water
2 large onions, finely chopped, sauteed in butter
2 10 ounce cans tomato soup, undiluted
1 cup commercial sour cream
Sugar to taste
Toast points

Cook sweetbreads in boiling, salted water for 20 minutes; drain and remove membrane. Roll the sweetbreads in the sauteed onions; add soup, sour cream and sugar. Heath lightly, but thoroughly. Serve on toast points.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.
Her frequently updated catalogue of published work is available on Author Central.

She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.  


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