Croquettes of Sweetbreads

Ingredients

• four veal sweetbreads
• a tablespoonful of vinegar
• the beaten yolks of three raw eggs
• one tablespoonful of butter
• half a cupful of cream
• salt
• pepper
• a teaspoonful of grated onion
• sufficient fine cracker crumbs

Method

1. 1

   Soak sweetbreads in cold salted water for an hour, then boil in salted water with vinegar for 20 minutes.

2. 2

   Chop finely, season, and mix with eggs, butter, cream, and cracker crumbs.

3. 3

   Shape into balls, roll in cracker dust, beaten egg, and again in cracker dust.

4. 4

   Fry in hot fat until golden brown.

5. 5

   Serve hot with lemon or parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 83. The excerpt below is the record exactly as published.

CROaUETTES OF SWEETBREADS. Take four veal sweetbreads, soak them for an hour in cold salted water, first removing the pipes and membranes; then put them into boiling salted water with a tablespoonful of vinegar, and cook them twenty minutes, then drop them again into cold water to harden. Now remove them, chop them very fine, almost to a paste. Season with salt, pepper and a tea- spoonful of grated onion; add the beaten yolks of three raw eggs, one tablespoonful of butter, half a cupful of cream, and sufficient fine cracker crumbs

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