Coquilles of Sweetbreads

Ingredients

• Parboil one pair of sweetbreads.
• a cupful of button mushrooms cut in quarters
• a tablespoonful of white wine or of lemon juice
• a tablespoonful of butter

Method

1. 1

   Trim and cool sweetbreads, then cut into dice.

2. 2

   Sauté in butter, add mushrooms, wine, pepper, and salt, and cook until tender.

3. 3

   Add a white sauce and fill shells with the mixture, topping with breadcrumbs and baking until browned.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 27. The excerpt below is the record exactly as published.

COaUILLES OF SWEETBREADS Parboil one pair of sweetbreads. Trim and put them under a light weight to cool. AYhen they are cold and firm cut them into dice. Saute them in a tablespoonful of butter for a few minutes, then add a cupful of button mushrooms cut in quarters, a tablespoonful of white M'ine or of lemon .juice

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