Pie of Sweetbreads and Oysters
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- sweetbreads
- oysters
- pepper
- salt
- cream
- butter
- egg yolks
- flour
- puff paste
Instructions
- Boil the veal sweetbreads until tender. Stew the oysters and season them with pepper and salt. Thicken the oyster liquid with a mixture of cream, butter, egg yolks, and flour to make a gravy.
- Line the bottom and sides of a deep dish with puff paste. Using an egg spoon, transfer the oysters to the bottom of the lined dish. Cover the oysters with the boiled sweetbreads. Fill the dish with the thickened gravy. Top with another layer of puff paste and bake until golden.