Fricassee of Sweet-Breads

Ingredients

• One pair of sweet-breads
• two ounces of butter
• one half ounce of flour
• one egg
• two table-spoonfuls of cream
• one tea-cupful of white stock
• one dessert-spoonful of chopped parsley
• one salt-spoonful of grated nutmeg
• one half tea-spoonful of salt
• one half salt-spoonful of pepper

Method

1. 1

   Soak sweet-breads in iced water for an hour, then boil in cold water for five minutes.

2. 2

   Transfer to cold water, remove casing, and slice.

3. 3

   Melt butter, stir in flour, add stock, and boil.

4. 4

   Add sliced sweet-breads, season, and simmer for 45 minutes.

5. 5

   Just before serving, mix beaten egg with cream and parsley, stir into sweet-breads off the heat, and serve immediately.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 65. The excerpt below is the record exactly as published.

FRICASSEE OF SWEET-BREADS. 91 and make it smooth with a table-spoonful of stock; and when smooth add to it the catchup, caramel, and Harvey's sauce ; after which the remaining stock should be put in cold, and pour all over the browned olive-rolls, stirring until the liquid boils. "When boiling, skim, and then covering the sauce-pan, allow the whole to simmer slowly for an hour and a half. At the end of this time take up the olives, and cutting the strings therefrom, pour over them the gravy from the pan. Fricassee of Sweet-Breads. — One pair of sweet-breads, two ounces of butter, one half ounce of flour, one egg, two table-spoonfuls of cream, one tea-cupful of white stock, one dessert-spoonful of chopped parsley, one salt-spoonful of grated nutmeg, one half tea-spoonful of salt, one half salt- spoonful of peppe

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