Fricassee of Lamb’s Sweetbreads

Ingredients

• two or three Lamb’s Sweetbreads
• 2 breakfast-cupfuls of rich gravy
• 1 wineglassful of white wine
• the yolks of three eggs
• grated nutmeg
• a few bearded oysters
• a few asparagus-points
• two or three finely-chopped chives or shallots

Method

1. 1

   Blanch and parboil sweetbreads in broth or stock, cut into slices.

2. 2

   Flour them well.

3. 3

   Fry in a pan with butter and oysters until yellow.

4. 4

   Drain off butter, add gravy, asparagus, chives, season with salt, pepper, and nutmeg, pour in white wine, and simmer for ten minutes.

5. 5

   Beat yolks in a basin, add broth, stir in with the remainder, and heat without boiling until thick.

6. 6

   Serve on a hot dish with lemon slices.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 249. The excerpt below is the record exactly as published.

Fricassee of Lamb’s Sweetbreads. — Blanch two or three Lamb’s Sweetbreads, parboil them in broth or stock, and cut into slices. Flour them well and if the slices are too thick cut them in halves. Put them into a frying-pan with butter and a few bearded oysters and fry to a yellow colour. Now drain off' the butter, pour in 2 breakfast- cupfuls of rich gravy, add a few asparagus-points, two or three finely-chopped chives or shallots, season with salt, pepper, and grated nutmeg, pour in 1 wineglassful of white wine, and simmer for ten minutes or so. Beat the yolks of three eggs

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