Deviled Sweetbreads

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Oxmoor House


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1 pound veal sweetbreads

1 cup chopped celery

1/2 cup chopped onion

1 tablespoon lemon juice

1 large bay leaf, broken

12 peppercorns

1 teaspoon salt

5 cups water

1/2 pound fresh mushrooms, sliced

1/4 cup butter or margarine, melted

1/4 cup all-purpose flour

1/4 cup sherry

2 cups milk

1 tablespoon Dijon mustard

2 teaspoons thick steak sauce

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