Preparation:
1. In a skillet cover sweetbreads with water to which vinegar and salt have been added; cover and simmer 20 minutes.
2. Drain; remove membrane. Break into 24 pieces.
3. Using wooden skewers approximately 4 1/2 inches long, thread bacon, sweetbreads and mushrooms on each as follows: Insert skewer in end of bacon slice, then through a piece of sweetbread, through bacon, through center of mushroom until each skewer contains 1 slice bacon, 3 sweetbread pieces and 2 large mushrooms.
4. Continue until all skewers are threaded.
5. Cook slowly in skillet until lightly browned on all sides. |
