Coquilles of Sweetbread

Ingredients

• 4 blanched sweetbreads
• 1 half glass white wine
• 1 gill veloute sauce
• 2 truffles
• Scant teaspoon pepper
• 2 tablespoons good cream
• 1 half ounce good butter
• 3 tablespoons mushroom liquor
• 6 mixed mushrooms
• 1 tablespoon salt
• Half teaspoon nutmeg
• Bread crumbs

Method

1. 1

   Cut sweetbreads in small slices and stew them in a saucepan with butter, wine, and mushroom liquor.

2. 2

   Reduce for 10 minutes, then add sauce, mushrooms, and truffles.

3. 3

   Add seasoning and finish with cream and butter.

4. 4

   Fill ramekins, sprinkle with bread crumbs, pour clarified butter over, and brown in the oven for 6 minutes.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 4. The excerpt below is the record exactly as published.

Coquilles of Sweetbread 4 blanched sweetbreads 1 half glass white wine 1 gill veloute sauce 2 truffles Scant teaspoon pepper FEDERATION COOK BOOK 15 2 tablespoons good cream or 1 half ounce good butter 3 tablespoons mushroom liquor 6 mixed mushrooms 1 tablespoon salt Half teaspoon nutmeg Bread crumbs

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