Fried Sweetbreads with Shirred Butter a la Brochette

Ingredients

• pair of sweetbreads
• some fat bacon
• egg
• bread crumbs

Method

1. 1

   Clean and wash sweetbreads, cook in water with salt for eight minutes.

2. 2

   Remove skin, cut into small pieces.

3. 3

   Roll sweetbreads in egg and then in bread crumbs.

4. 4

   Skewer sweetbreads and bacon alternately.

5. 5

   Fry in hot fat until golden brown, then place in the oven for 4-5 minutes.

6. 6

   Serve on toast with melted butter and parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 227. The excerpt below is the record exactly as published.

Fried Sweetbreads with Shirred Butter, a la Brochette Ris frits au Beurre, a la Brochette Clean and wash sweetbreads, cook eight minutes in water and little salt, remove the skin and cut in small pieces. Also take some fat bacon, slice and cut in small pieces. Roll the sweetbread in egg then in bread crumbs. Put on a skewer first one piece of sweetbread then one of bacon and so on, until the skewer is full. Put some hot fat in a pan and fry until golden brown; leave on a pan in the oven from four to five minutes. When ready to serve, place the skewer with the sweetbread and bacon on top of slices of toast with melted butter and chopped parsley all around. Garnish with parsley and serve for breakfast, luncheon, or dinner. Souffle of Sweetbreads (Ris souffles) a la Surprise Butter charlotte moulds and decorate with truffles any design desired. Line the moulds with chicken mousse and fill with sweet¬ breads that have been cooked, left in the juice until cold, and cut in pieces; cover with chicken mousse on the top, and make it smooth. Cook in oven in hot water — well covered — from six to eight min- r 156 THE SWEDISH, FRENCH, AMERICAN COOK BOOK utes. Turn out on a spinach foundation and serve with a hollan- daise sauce in the centre. Entree for luncheon or dinner. Stuffed Sweetbreads with Chicken a la Octavious Ris farcis, au Poulet, a la Octavious Cook sweetbreads [see recipe: Boiled Sweetbreads], When cold, cut and form in the shapeof half eggs; put on a buttered baking sheet with some sherry and cover with chicken mousse. Decorate with a strip of chopped truffle lengthwise and wave the chicken mousse through a fancy tube all around. Cook in oven, covered, for eight minutes. Serve on a foundation of hominy with creamed mush¬ room sauce as an entree for luncheon or dinner. Timbales of Sweetbreads a la Ericsson Hammond Ris en Timbale, a la Ericsson Hammond Cook pair of sweetbreads

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