St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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SWEETBREADS en BROCHETTE 
(compliments of Tony Chachere) 

3 pairs of sweetbreads 
1 egg (beaten) 
1 tbsp dry white wine 
1/2 cup italian bread crumbs 
6 or 8 slices bacon cut in pieces 
12 oz mushroom caps 
3 medium bell peppers, cut up (1-2 inch squares) 
1/2 cup butter melted 
1/2 tsp salt 
fresh ground black pepper 

Parboil sweetbreads, cut in 4 pieces  
Dip in egg beaten with wine & salt & pepper 
Dip in bread crumbs 
Place on skewer with bacon, shrooms & peppers, alternating 
Broil on low heat, basting w/ melted butter till brown. 

I believe I've already posted my recipe for Tripe Creole.... 
I also have available on request, recipes for: 

Creamed sweetbreads 
Creole style sweetbreads 
Creole baked tongue 
Creole Hogshead Cheese 
Stuffed Ponce Bourree (you don't want to know...) 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Sat, 1 Jul 2000 
Subject: Recipes: other revolting foods