Ingredients
- slices of throat sweetbreads
- slices of veal or mutton of the same size
- 2 tablespoons fresh butter
- 1 tablespoon curry powder
- juice of ½ lemon
- ¼ teaspoon coarse sea salt
- blanched oysters
- fine breadcrumbs
- currie sauce
Directions
1
In a stewpan, combine sweetbreads, veal or mutton, butter, curry powder, lemon juice, and salt.
2
Cook over low heat until half done.
3
Add blanched oysters with their liquor and simmer for 5 minutes.
4
Transfer to a dish and let cool.
5
Skewer the meat and oysters alternately on small wooden or silver skewers.
6
Dip skewers in the cooking liquor and coat with breadcrumbs.
7
Broil over a clear fire until browned.
8
Serve with currie sauce underneath.