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Sweetbreads Marechal
2 pounds sweetbreads, soaked 15 minutes in cold water
2 large onions, finely chopped, sauteed in butter
2 10 ounce cans tomato soup, undiluted
1 cup commercial sour cream
Sugar to taste
Toast points
Cook sweetbreads in boiling, salted water for 20 minutes; drain and remove membrane. Roll the sweetbreads in the sauteed onions; add soup, sour cream and sugar. Heath lightly, but thoroughly. Serve on toast points.
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