Glazed Sweetbreads

Ingredients

• a sweetbread
• one-half cup white stock
• sprinkle with salt
• dredge with flour
• sauté in butter

Method

1. 1

   Parboil sweetbread cut in two, sprinkle with salt, dredge with flour, and sauté in butter until browned.

2. 2

   Add stock and cook until reduced to a glaze.

3. 3

   Serve with French beans.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 60. The excerpt below is the record exactly as published.

GLAZED SWEETBREADS WITH FRENCH BEANS. SapDLE OF Lams, CURRIED VEGETABLES. CURRANT JELLY SAUCE. Brortep Witp Duck. Oranae Saxap. FRozEN NEAPOLITAN CHARLOTTE. MurseMancow WAFERS. Sattep ALMONDS. BoNnBONS. Cracnms, CHEESE. Caré Norr. Company and Formal Dinners. 227 CONSOMME WITH MACARONI. Serve consommé with rings of macaroni cooked in boiling salted water until soft. FISH CUTLETS. Remove skin and bones from a thick piece of halibut, finely chop fish and force through a sieve; there should be one and one-third cups. Pound in a mortar, adding gradually whites of two eggs. Add one and one-third cups heavy cream and season with salt, pepper and cayenne. Turn into buttered cutlet moulds, set in pan of hot water, cover with buttered paper and bake until fish is firm. Turn on a serving dish and pour around Dutch Sauce. DUTCH SAUCE. Yolks 3 eggs 4 teaspoon salt 8 tablespoons olive oil 1 tablespoon chopped pars- 4 cup vinegar ley Few grains pepper Mix first four ingredients in a small sauce pan, place in a larger sauce pan containing hot water and cook over the fire, stirring constantly, until mixture thickens ; then ‘add parsley. CUCUMBER RIBBONS. (See p. 147, under Easter Dinners, Menu No. IT.) GLAZED SWEETBREADS. Parboil a sweetbread cut in two lengthwise, sprinkle with salt, dredge with flour and sauté in butter until delicately browned. Add one-half cup white stock

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