Croquettes of Sweetbreads

Ingredients

• 1 lb. of sweetbreads
• % pt. can champignons
• 2 tbsps. of butter
• 1 % tbsps. of lemon juice
• 3 tbsps. of flour
• 2 yolks of eggs
• 1 cup bouillon
• 2 tbsps. of white wine
• % cup champignon juice
• % cup of cream
• 1 egg
• Good lard for baking

Method

1. 1

   The sweetbreads are boiled in salt water until almost done, then skinned and cut into cubes.

2. 2

   Heat the butter and stir in the flour, add bouillon, white wine, lemon juice, cream, champignon juice, salt, and pepper, then boil.

3. 3

   Add champignons and sweetbread cubes, stir in yolks of eggs.

4. 4

   Cool, shape into croquettes, dip in egg and roll crumbs.

5. 5

   Bake in deep lard until golden yellow.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 26. The excerpt below is the record exactly as published.

CROQUETTES OF SWEETBREADS. Quantity for 4 Persons. 1 lb. of sweetbreads Roll crumbs for breading % pt. can champignons 2 tbsps. of butter 1 % tbsps. of lemon juice 3 tbsps. of flour 2 yolks of eggs 1 cup bouillon 2 tbsps. of white wine % cup champignon juice Salt, pepper % cup of cream 1 egg Good lard for baking

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