Oysters, Mushrooms and Sweetbreads (Filling for Patties)
From The Cook County cook book, 1912
Serves 1
Serve at once.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.
OYSTERS, MUSHROOMS AND SWEETBREADS (Filling for Patties). — Parboil Y^ pt. of oysters, strain, and save the liquor, cut the oysters and the mushrooms into about 4 pieces each. Cook, salt a little, and chop the sweetbreads. Mix the liquor of the oys- ters and mushroom juice with enough sweet cream to make 1 pt. in all. Heat the liquor and pour slowly on 1 tablespoon of butter and 3 of flour, which has been melted and partially cooked together. Season highly with salt, red pepper and a pinch of curry powder
Cook this with the app: pantry check, scaling, and the assistant.