Baked Sweetbreads

Ingredients

• eight heart sweetbreads
• four ounces of batter
• a glass of white wine

Method

1. 1

   Trim and soak sweetbreads, parboil, press, and cool.

2. 2

   Fry carrots, shallots, parsley, and herbs in batter until browned.

3. 3

   Moisten with white wine and simmer.

4. 4

   Pour over sweetbreads and soak for two hours.

5. 5

   Drain, wrap in pork, roast, glaze, and serve with demiglaze sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 90. The excerpt below is the record exactly as published.

Baked Sweetbreads Trim eight heart sweetbreads, soak in cold water for two hours, parboil, press and cool between two pieces of tin. Pre- pare a matignon of the foUowing ingredients : Fry a few finely sliced carrots and shallots, a little parsley and herbs in four ounces of batter until slightly browned. Moisten with a glass of white wine

Cook this with the app: pantry check, scaling, and the assistant.