Creamed Sweetbreads and Mushrooms

Ingredients

• 1 pair of sweetbreads
• 1 pint can of mushrooms
• 1 cup cream
• 1 tablespoon of butter
• 2 level tablespoons sifted flour
• 4 tablespoons cold milk
• 1 level teaspoon salt
• 2 tablespoons sherry

Method

1. 1

   Soak sweetbreads, boil, and remove skin.

2. 2

   Heat mushrooms and cream.

3. 3

   Blend butter and flour, stir in milk, and cook.

4. 4

   Combine with sweetbreads and mushrooms, add salt and sherry before serving.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 23. The excerpt below is the record exactly as published.

Creamed Sweetbreads and Mushrooms. Soak 1 pair of sweetbreads in salt water for 2 hours; boil until tender with just enough water to cover them well, 62 PORTLAND WOMAN'S EXCHANGE COOK BOOK remove all skinny portion and break into small pieces. Add contents of 1 pint can of mushrooms. Heat in double boiler 1 cup cream, blend thoroughly 1 tablespoon of butter with 2 level tablespoons sifted flour and stir in 4 tablespoons. cold milk. Pour hot cream gradually oh blended butter and flour and return all to stove and cook for 15 minutes. Add to sweetbreads and mushrooms 1 level teaspoon salt, and when ready to serve 2 tablespoons sherry

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