Creamed Sweetbreads

Ingredients

• One pair of sweetbreads
• one-half pint of cream
• one tablespoonful of butter
• one tablespoonful of flour
• salt
• white pepper
• a pinch of nutmeg

Method

1. 1

   Melt the butter over boiling water, stir in the flour, and when this is well mixed, add the cream; as soon as the sauce is smooth, put in the seasoning and cook for five minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 137. The excerpt below is the record exactly as published.

one tablespoonful of flour, a sprig of parsley, one-half dozen of minced mushrooms, one-half pint of white stock (veal or chicken), one-half dozen of hard-boiled eggs (sliced). Put the butter into the chafing dish; when melted add flour (stirring constantly), parsley, cut fine, mushrooms and stock. Simmer five minutes and add eggs ; boil up once and serve hot. F. H. CREAMED SWEETBREADS. One pair of sweetbreads, par-boiled, blanched and cut into small pieces, one-half pint of cream, one tablespoonful of butter, one tablespoon- ful of flour, salt, white pepper and a pinch of nutmeg

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