Creamed Sweetbreads

Ingredients

• Parboil a sweetbread
• two tablespoons butter
• three tablespoons flour
• one-half cup chicken stock
• one-half cup each chicken stock and milk or cream
• season with salt
• season with cayenne
• one-third pound mushroom caps

Method

1. 1

   Parboil a sweetbread, cool and cut in one-half inch cubes.

2. 2

   Sprinkle with salt, dredge sparingly with flour and sauté in butter five minutes; then drain.

3. 3

   Melt two tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one-half cup each chicken stock and milk or cream.

4. 4

   Season with salt and cayenne.

5. 5

   Serve in pastry cases.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 42. The excerpt below is the record exactly as published.

CREAMED SWEETBREADS. Satmon Loar witH FRozEn HorsERaDIsH Savor. Mafrre p’Héret Potrators. $$ Borep GREEN Pras. SaLaD 4 LA FLORA. Custarp Sourrtf. Foamy Savor. 160 What to Have for Dinner. CHICKEN SOUP. (See p. 74, under Family Dinners, Menu No. XVIII.) CREAMED SWEETBREADS. Parboil a sweetbread, cool and cut in one-half inch cubes. Sprinkle with salt, dredge sparingly with flour and sauté in butter five minutes; then drain. Melt two tablespoons butter, add three tablespoons flour and pour on gradually, while stirring constantly, one-half cup each chicken stock and milk or cream. Season with salt and cayenne. Serve in pastry cases. This dish is greatly improved by the addition of one- third pound mushroom cap

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