Lambs’ Sweetbreads in Shells

Ingredients

• Boil sixteen lambs’ sweetbreads
• one-third of their quantity of cooked mushrooms
• pour one tablespoonful of warmed butter
• pour a little bechamel sauce into a sauce pan

Method

1. 1

   Boil sweetbreads, cut into dice, and mix with mushrooms.

2. 2

   Reduce bechamel sauce and mix with sweetbreads.

3. 3

   Fill shells with the mixture, sprinkle with breadcrumbs, pour butter, and bake until browned.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 6. The excerpt below is the record exactly as published.

AMBS’ SWEETBREHADS IN SHELLS. Boil sixteen lambs’ sweetbreads, using care not to overdo them; when cold cut them into dice, and mix with them one-third of their quantity of cooked mush- rooms, keeping them covered; pour a little bechamel sauce into a sauce pan; allow to reduce, gradually mixing it with the cooking stock of the lambs’ sweet- breads, so as to get a half-brown sauce, when it thickens and coats the spoon, put the mushrooms and sweetbreads in with it and remove it from the fire at once; secure some large table shells, fill them with a mixture, smooth- ing it on the top; sprinkle grated bread crumbs over; pour one tablespoonful of warmed butter

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