Ragout of Sweetbreads and Mushrooms

Ingredients

• 2 or 3 large sweetbreads
• 1 can mushrooms
• 2 ounces butter
• 1 tablespoon flour
• Little minced onion
• a very thin slice of ham
• Juice of 1 lemon
• Cayenne
• salt
• Fried shapes of bread for the border

Method

1. 1

   Cut cooked sweetbreads into large dice.

2. 2

   In a saucepan, melt half the butter, add onion and ham, cook without browning, then add flour and stir until it colors.

3. 3

   Gradually add mushroom liquor and sweetbread broth, boil until thick.

4. 4

   In a frying pan, melt remaining butter, add mushrooms and sweetbreads, cook until colored, then add lemon juice and thick sauce.

5. 5

   Serve on a platter with fried bread around the edge.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 60. The excerpt below is the record exactly as published.

Ragout of Sweetbreads and Mushrooms. 2 or 3 large sweetbreads, or 1 pound. •J can mushrooms. 2 ounces butter — size of an egg. 1 tablespoon flour. Little minced onion and ham for sea- soning. Juice of 1 lemon. Cayenne and salt. Fried shapes of bread for the border. Take the sweatbreads already cooked and cold, and cut them in large dice. Make the sauce for them in a deep saucepan, lirst putting in half the butter, a large teaspoonful of minced onion and a very thin slice of ham

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