Broiled Sweetbreads

Ingredients

• 1 pair sweetbreads.
• Brush over with melted butter.
• Season with salt.
• Season with pepper.
• Season with celery salt.

Method

1. 1

   Parboil sweetbreads; split in halves.

2. 2

   Brush over with melted butter.

3. 3

   Season with salt, pepper and celery salt.

4. 4

   Broil; serve with Lemon Butter; garnish with parsley and lemon sections.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 15. The excerpt below is the record exactly as published.

1 pair sweetbreads. 3^tb. 2 tb. flour. f.g. li T. salt. f.g. f.g. pepper. f.g. f.g. cayenne. ^tb. 2 tb. butter. 1 c. rich milk. 1. Cut sweetbreads into small pieces after parboiling. 2. Make white sauce; add sweetbreads. VEAL 51 3. Reheat; serve in Swedish timbales, patty shells or canapes. Additions. }/2 c. mushrooms or peas. 1 c. cooked chicken, diced, may be added; increase the sauce to 13^ c. SWEETBREAD SOUFFLE. 1 pair sweetbreads. }/2 c. soft bread crumbs. }/2 T. salt. f .g. pepper. f .g. cayenne. 1 T. lemon juice. 1 tb. cream. 2 eggs. 1. Parboil sweetbreads, trim and cut very fine. 2. Add crumbs, seasonings, cream and yolks of eggs, beaten. 3. Fold in whites of eggs, beaten stiff. 4. Turn into buttered mould; cover with greased paper; steam over gently boiling water 30 to 40 mins., if cooked in individual moulds, 20 to 25 mins. 5. Unmould; serve with Bechamel or Asparagus Sauce. BROILED SWEETBREADS. 1. Parboil sweetbreads; split in halves. 2. Brush over wi.th melted butter. 3. Season with salt,

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