Creamed Sweetbreads

Ingredients

• one pair sweetbreads
• one-half tablespoon salt
• one-half tablespoon vinegar or lemon juice
• two tablespoons butter
• two and one-half tablespoons flour
• one cup milk

Method

1. 1

   Remove tubes and membrane from sweetbreads, parboil, drain, and cut into cubes.

2. 2

   Melt butter, add flour, and gradually pour in milk.

3. 3

   Reheat sweetbreads in sauce.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

one- half tablespoon lemon juice, three-fourths tea- spoon salt, one-eighth teaspoon paprika, one-half cup finely chopped celery, and one and one- half cups chopped, cooked chicken. When thoroughly heated, add the beaten yolks of two eggs, and cook one minute. Serve with buttered Graham toast. Chicken with Tomatoes Cook four tablespoons butter, with one-half shallot, finely chopped, five minutes. Add five tablespoons flour, and stir until slightly browned. Pour on gradually three-fourths cup each chicken stock and stewed and strained toma- toes. Add one teaspoon lemon juice, one-half teaspoon salt, and one-eighth teaspoon paprika. Reheat one and one-half cups cold boiled fowl, cut in cubes in the sauce. Chicken & la Reine Cream two tablespoons butter and add the yolks of three hard-boiled eggs, rubbed to a paste. Soak one-fourth cup cracker crumbs in one-fourth cup milk and add to the egg mix- ture. Pour on gradually one cup hot chicken 92 Chicken stock, then add one cup cooked chicken, finely cut. Season with salt, paprika, and celery salt. Serve on toast. Minced Chicken with Green Peppers Boil two green peppers ten minutes, remove seeds, and cut in small strips. Mix with two cups cold cooked fowl, cut in dice. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually one and one-third cups chicken stock. Add chicken and peppers. Season with salt and pepper, and serve on circular pieces of toast. Devilled Bones Melt two tablespoons butter, add one table- spoon each Chili sauce, Worcestershire sauce, and walnut catsup, one teaspoon made mustard, and a few grains cayenne. Cut four small gashes in the drumsticks, second joints, and wings of a cooked chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Add one- half cup stock, simmer five minutes, and sprinkle with finely chopped parsley. India Curry Melt two tablespoons butter, and add the breast and second joints of a cooked chicken, 93 Chafing Dish Possibilities cut in small pieces. When chicken is thoroughly heated remove, and in the same dish make the following sauce. Cook two tablespoons butter with one-half small onion, finely chopped, one clove garlic, finely chopped, and three-fourths teaspoon grated ginger root, five minutes. Add two tablespoons cornstarch mixed with one tablespoon curry powder. Grate a cocoanut and add two cups milk, let stand one hour, and drain through cheese-cloth. Add milk thus obtained to butter and cornstarch mixture to complete sauce. Reheat chicken in sauce. Cocoanuts often may be bought of a caterer, who will prepare them as desired. One is well repaid for the time spent in preparing this dish. Sauted Chickens' Livers Cut one slice bacon in small pieces, and cook with two tablespoons butter, five minutes. Re- move bacon, add one shallot, finely chopped, and fry five minutes; then add six chickens' livers cleaned and separated, and cook five min- utes. Add two tablespoons flour, mix thor- oughly, then add one cup brown stock, one tea- spoon lemon juice, and one-fourth cup sliced mushrooms. Cook two minutes, and sprinkle with finely chopped parsley. In cleaning livers carefully remove gall bladder. 94 Chicken Chickens' Livers with Curry Clean and separate six chickens' livers. Dip in seasoned crumbs, egg and crumbs, and saute in butter. Remove livers, and to fat in blazer add two tablespoons butter and one-half table- spoon finely chopped onion ; cook five minutes. Add three tablespoons flour mixed with one-half teaspoon curry powder, one-fourth teaspoon salt, and one-eighth teaspoon paprika. Strain sauce over livers. Chickens' Livers with Tomato Sauce Saute chickens' livers, and serve with tomato sauce. Tomato Sauce Brown two tablespoons butter with one-half tablespoon finely chopped onion, two cloves, a bit of bay leaf, and a sprig of parsley. Add three tablespoons flour and continue browning. Pour on gradually one-half cup each stock and stewed and strained tomatoes. Season with salt, pepper, and a few grains of cayenne. Strain before serving. Chickens' Livers with Bacon Clean livers, separate into six pieces, and sprinkle with salt and pepper. Wrap each piece 95 Chafing Dish Possibilities separately in a thin slice of bacon and fasten with a small wooden skewer. Put into a hot blazer and cook until bacon is brown, turning frequently and removing some of the fat if necessary. Chickens' Livers with Madeira Sauce Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and saute in butter. Brown two tablespoons butter, add three tablespoons flour, and when well browned pour on gradually one cup brown stock. Sea- son with salt and pepper. Reheat livers in sauce, and add two tablespoons Madeira wine. Chickens' Livers with Olive Sauce Prepare livers same as Chickens' Livers with Madeira Sauce. Brown two tablespoons butter, add three tablespoons flour, and when well browned pour on gradually one cup highly seasoned brown stock. Season with salt and pepper, add twelve olives, from which the stones have been removed, and cook three minutes. Pour around livers. 96 SWEETBREADS 97 Not to know me argues yourself unknown Milton 98 XII SWEETBREADS Creamed Sweetbreads REMOVE tubes and membrane from one pair sweetbreads, clean and parboil in boiling, salted, acidulated water, twenty minutes ; allowing one- half tablespoon each salt, and vinegar or lemon juice, to each pair sweetbreads. Drain and plunge into cold water; as soon as cool, re- move from water and cut in one-half inch cubes. Melt two tablespoons butter, add two and one- half tablespoons flour, mixed with one-fourth teaspoon salt and a few grains of pepper. Pour on gradually one cup milk, then reheat sweet- breads in sauce. Creamed Sweetbreads and Chicken Prepare same as Creamed Sweetbreads, using equal parts of cold cooked chicken, cut in dice, and sweetbreads, cut in dice. 99 Chafing Dish Possibilities Sweetbreads k la Poulette Melt two tablespoons butter, add two table- spoons flour, and pour on gradually one-half cup each chicken stock . and milk. Reheat sweetbreads, cut in dice, in sauce. Season with salt and pepper, and just before serving add the yolks of two eggs and a slight grating of nutmeg. Sweetbreads with Mushrooms Parboil one pair sweetbreads and cut in dice. Cook two tablespoons chopped mushrooms in three tablespoons butter, five minutes. Add two and one-half tablespoons flour

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