Bouchees of Lambs’ Sweetbreads

Ingredients

• Cover twelve lambs’ sweetbreads with salted water and let stand one hour.
• add one and one-fourth cups white stock
• Melt one and one-half tablespoons butter
• add one and one-half tablespoons flour
• add yolk of one egg, slightly beaten.

Method

1. 1

   Let sweetbreads simmer in same water for ten minutes.

2. 2

   Drain and plunge into cold water; when cold, trim.

3. 3

   Let simmer for forty-five minutes in white stock.

4. 4

   Remove sweetbreads and cut in small cubes.

5. 5

   Add stock drained from sweetbreads, bring to boiling point, add sweetbreads, and season with salt, pepper and lemon juice.

6. 6

   Fill bouchée cases with mixture.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 37. The excerpt below is the record exactly as published.

BOUCHEES OF LAMBS’ SWEETBREADS. Cover twelve lambs’ sweetbreads with salted water and let stand one hour; then let simmer in same water ten minutes. Drain and plunge into cold water; when cold, trim, add one and one-fourth cups white stock and let simmer forty-five minutes. Remove sweetbreads and cut in small cubes. Melt one and one-half tablespoons butter, add one and one-half tablespoons flour, and pour on, gradually, stock drained from sweetbreads. Bring to boil- ing point, add sweetbreads, and yolk of one egg, slightly beaten.

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