Creamed Sweetbreads

• 1 each sweetbreads
• 1 cup milk
• 1 cup bechamel (white) sauce
• 3 large eggs
• 2 tablespoons butter

1. Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes.
2. Cool, remove membrane and cut in small neat cubes.
3. Serve with sauce.

sweetbreads, milk, bechamel, eggs, butter

Taken from recipeland.com/recipe/v/creamed-sweetbreads-43837 (may not work)