Creamed Sweetbreads

Ingredients

• sweetbreads
• 1 tablespoon lemon juice
• 2 cups cream
• 3 egg yolks, beaten
• 1 tablespoon butter
• salt and pepper

Method

1. 1

   Remove membranes from sweetbreads and poach gently 20 minutes in salted water to which the lemon juice has been added.

2. 2

   Plunge in cold water to harden.

3. 3

   Scald the cream and slowly pour over the egg yolks.

4. 4

   Return to the double boiler and cook until the cream thickens a little.

5. 5

   Add the butter and salt and pepper.

6. 6

   Put the sweetbreads in a baking dish and pour the sauce over them and cover with buttered crumbs.

7. 7

   Bake until the top is nicely browned.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 11. The excerpt below is the record exactly as published.

Creamed Sweetbreads and Chicken Livers 2 pairs sweetbreads 2 tablespoons chopped 12 chicken livers parsley 1 cup cream salt and pepper 2 tablespoons grated onion 1 tablespoon flour 3 tablespoons sherry Simmer the sweetbreads for 20 minutes then remove the membrane and cut them into small pieces. Melt the butter, blend in the flour and then the cream. When smooth add the onion, parsley, livers and sweetbreads. Let this cook for 10 minutes in the top of the double boiler. Just before serving add the sherry and serve in ramekins or timbale cases. (M. C.) Veal Birds veal from the loin or round 1 egg, beaten pork fat hot water bread crumbs flour salt and pepper milk or cream lemon juice toast ground onions The veal must be sliced very thin. ‘Trim the edges of each slice and grind the trimmings with some pork fat. Add the same quantity of bread crumbs as ground meat. Grind a small onion for every cup of meat mix- ture and mix all together with the seasonings, egg and a little hot water [26] to make a moist but fluffy filling. Spread mixture on the slices of veal, roll up tight and fasten each bird with a skewer. Mix salt and pepper with some flour and dredge each bird then fry slowly until a nice brown. Half cover with milk or cream and roast in the oven slowly until tender. Remove the skewers and serve the birds on toast pouring the sauce over them. (M. C.) Creamed Sweetbreads sweetbreads sauce: 1 tablespoon lemon juice 2 cups cream buttered crumbs 3 egg yolks, beaten 1 tablespoon butter

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