Sweetbreads and Oyster Pie

1 pound sweetbreads (Sweetbreads are an organ meat from the thymus and pancreas.)

2 teaspoons salt, divided

4 tablespoons lemon juice

½ pint oysters

½ teaspoon pepper

1 cup cream

½ cup butter

Puff Pastry (homemade or store bought)

Soak the sweetbreads in cold water for 1 hour.

In a large sauce-pot or stockpot, bring 2 quarts water to boil with 1 teaspoon of salt and lemon juice.

Drain the sweetbreads and use a slotted spoon to place them carefully in the boiling water. Boil for 15 to 20 minutes, then remove to drain on paper towels.

In a separate pot over medium heat, stew the oysters in their liquor just until they curl. Stir in the remaining 1 teaspoon salt, pepper, cream, and butter. Remove from heat.

Preheat oven to 350°F.

Line a pan with the puff pastry. Spoon the oysters onto the pastry and arrange the meat atop the oysters. Pour the oyster sauce over that and top with the other pastry, pinching the sides to seal. Bake for 40 minutes, or until the crust is golden brown.