Scalloped Sweetbreads

Ingredients

• four sweetbreads
• one ounce of butter
• one-half wine-glassful of white wine
• one scant tablespoonful of salt
• one teaspoonful of white pepper
• one gill of thick white sauce
• two sliced truffles
• four sliced mushrooms

Method

1. 1

   Soak sweetbreads, parboil, trim, and slice.

2. 2

   Stew with butter, white wine, salt, and pepper.

3. 3

   Stir in thick white sauce, truffles, and mushrooms.

4. 4

   Fill scallop shells, sprinkle with breadcrumbs, and bake until brown.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 91. The excerpt below is the record exactly as published.

Soalloped Sweetbreads Soak four sweetbreads in cold water for two hours. Par- boil them. When cold, trim and cut in slices. Stew them for six minutes with one ounce of butter, one-half wine-glassful of 160 MR8. BEELT'S COOK BOOK white wine, one scant tablespoonf ul of salt, and one teaspoonful of white pepper, and a little grated nutmeg if desired. Then stir in one gill of thick white sauce, two sliced truffles, and four sliced mushrooms

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