OBOQUETTES OF SWEETBREADS

Ingredients

• four veal sweetbreads
• a tablespoonful of vinegar
• the beaten yolk of three raw eggs
• one tablespoon of butter
• half a cup of cream
• a teaspoonful of grated onion
• season with salt
• season with pepper
• sufficient fine cracker crumbs to make stiff enough

Method

1. 1

   Soak sweetbreads in cold salted water for an hour, then boil in salted water with vinegar for twenty minutes.

2. 2

   Cool in cold water, chop finely, and mix with seasonings, eggs, butter, cream, and cracker crumbs.

3. 3

   Shape into balls, roll in cracker dust, dip in beaten egg, and roll again in cracker dust.

4. 4

   Fry in hot fat until golden brown.

5. 5

   Serve hot with lemon or parsley.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 48. The excerpt below is the record exactly as published.

OBOQUETTES OF SWEETBREADS. Hugo Tieman. Take four veal sweetbreads, soak for an hour in cold salted water, first removing the pipes and membranes, then put them into boiling salted water with a table- spoonful of vinegar and cook them tweniy minutes. Then drop them again into cold wate» to harden. Now ENTREES. 117 remove them^ chop them very fine almost to a paste. Season with salt^ Pepper and a teaspoonful of grated onion. Add the beaten yolk of three raw eggs, one tablespoon of butter^ half a cup of cream and sufficient fine cracker crumbs to make stiff enough

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