Cutlets of Sweetbreads a la Victoria

Ingredients

• a cup of flour
• large 1/2 cup butter
• 2 cups broth
• a pound or more of minced sweetbreads
• 2 raw eggs
• little nutmeg
• salt
• pepper
• lemon juice

Method

1. 1

   Prepare a roux with flour and butter, add broth and cook.

2. 2

   Mix in minced sweetbreads and eggs, season, cool, shape into cutlets, dip in egg and cracker dust, and fry in hot lard.

3. 3

   Serve with Allemande sauce.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 265. The excerpt below is the record exactly as published.

Cutlets of Sweetbreads, a la Victoria. Croquette mixture of sweetbreads made in cutlet shapes. There are two principal ways of pre- paring croquettes, either with panada as for the chicken cutlets of the last dinner or with roux of butter and flour, which is richer. Preparj the roux and the sauce made of it by putting a cup of flour and large ^ cup butter into a frying pan and stir over the fire until they bubble, hen add 2 cups broth, allowing it to boil with constant stirring; this niakes sauce of double thickness. Put in a pound or more of minced sweetbreads previously boiled, and 2 raw eggs. Stir till well cooked, add little nutmeg, salt, pepper, lemon juice

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