Rissoles of Sweetbreads with Truffles

Ingredients

• Boil 4 or 5 sweetbreads
• 3/4 cup of minced onion
• the same of mushrooms
• 1/2 cup butter
• 1 cup of broth or mushroom liquor
• Add a slice of truffle to each one.
• season with salt
• pepper
• nutmeg

Method

1. 1

   Cut sweetbreads small, stir onion and mushrooms in butter, add flour, then broth gradually to make a thick sauce.

2. 2

   Season and mix in sweetbreads.

3. 3

   Let cool, then roll in pie paste and fry in hot lard.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 241. The excerpt below is the record exactly as published.

Rissoles of Sweetb.eads with Truffles. Sweetbreads cut small in very stiff sauce rolled up in pie-paste and fried. Boil and then cut small 4 or 5 sweet- breads. Take 3^ cup of minced onion and the same of mushrooms and ^ cup butter and stir them over the fire, then put in i^ cup sifted flour and when that IS heated through, add a cup of broth or mushroom liquor from the can gradually, stirring it up to a very thick sauce. Sea*- 99 COOKING jFOR profit. son with salt, pepper and nutmeg and then mix in the sweetbreads. Let the mixture become cold. There will be a- bout 32 ounces, making 32 rissoles. Add a slice of truffle to each one.

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