Fried Sweetbreads

Ingredients

• Cut 2 cooked (boiled and pressed) sweetbreads
• dip them into a light frying batter
• sprinkle with salt and pepper

Method

1. 1

   Cut the sweetbreads into 0.5 inch thick slices and coat them with cold Bechamel sauce.

2. 2

   When set, dip them into a light frying batter and fry a golden brown in boiling fat.

3. 3

   Drain them and sprinkle with salt and pepper.

4. 4

   Arrange on a hot dish, garnish with fried parsley, and serve with tomato or piquante sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 25. The excerpt below is the record exactly as published.

FRIED SWEETBREADS. Ris de Veau a la Villeroi. Cut 2 cooked (boiled and pressed) sweetbreads into \ inch thick slices, and coat them with cold Bechamel sauce. When set, ENTKEES. 43 dip them into a light frying batter, and fry a golden brown in boiling fat. Drain them and sprinkle with salt and pepper

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