Fricassee of Sweet-Breads

Ingredients

• one pair of sweet-breads
• two ounces of butter
• one-half ounce of flour
• one egg
• two tablespoonfuls of cream
• one teacupful of white stock
• one dessert spoonful of chopped parsley
• one saltspoonful of grated nutmeg
• one-half teaspoonful of salt
• one-half teaspoonful of pepper

Method

1. 1

   Soak sweet-breads in iced water, boil for 5 minutes, then cool and slice.

2. 2

   Prepare a sauce with butter, flour, and stock, add sweet-breads, season, and simmer for 45 minutes.

3. 3

   Stir in egg and cream just before serving.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 37. The excerpt below is the record exactly as published.

Fricassee of S'weet-Breads.— one pair of sweet-breads, two ounces of butter, one-half ounce of flour, one egg, two tablespoonful^ of cream, one teacup- ful of white stock, one dessert spoonful of chopped pars- ley, one saltspoonful of grated nutmeg, one-half teaspoon- ful of salt, one-half teaspoonful of pepper. Let the sweet-breads lie for an hour in iced water preparatory to cooking, at the end of which they should be put iiito a saucepan, covered with cold water aud placed over tlje fire where, when boiling, they should be left for five minutes. Take them then from the fire and throw them into a basin of cold water to whiten, after which draw off the outer casing, and cut them into thin slices. Melt in a saucepan the butter, stir into it the flour and add the stock, when all must be stirred until it boils. Put into this the sliced sweet-breads, season all with the pepper and salt, addii^g the nutmeg, and cover- ing the saucepan, let the whole simmer slowly for three- quarters of an hour. Just before the sweet-bteads are ready for serving, beat up the egg until very light, mix well with it the LARDED SWEET-BREADS. 83 cream and chopped parsley, and moving the saucepan off the fire, stir this mixture in with the sweet-breads, and stir all together for two minutes, taking care that it does not boil. This should be served immediately and very hot, that the eggs may not get heavy. Larded Sweet-breads. — One pair of sweet- breads, two ounces of fat bacon, one-half pint of stock, one-half teaspoonful of salt

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