Scallops of Sweetbreads with Mushrooms

Ingredients

• 2 pairs of blanched sweetbreads
• 2 ounces of butter
• 1 teaspoonful seasoning salt
• the juice of Vs lemon
• Vi teaspoonful grated nutmeg
• 1 teaspoonful fine-chopped parsley
• V, pint of thick Allemande sauce
• Vj cupful fine-chopped cooked chicken meat
• 1 pint of stewed button mushrooms

Method

1. 1

   Cut sweetbreads into scallops, season, and stew in butter with lemon juice and nutmeg for 10 minutes.

2. 2

   Mix with Allemande sauce and chicken.

3. 3

   Dip in egg and breadcrumbs, fry until golden, and serve with mushrooms.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 200. The excerpt below is the record exactly as published.

teaspoon- ful fine-chopped parsley. Dress the sweetbreads on a warm dish, pour the peas over them, and serve with small boUed potatoes. Sweetbreads prepared in this way may be served on toast or witk croiitons. Sweetbreads Frit6 k la Marinidre.— Gut 2 pairs of blanched sweetbreads into halves, season them with 1 even tablespoonf ul salt, Ys teaspoonful white pepper, the juice of 1 lemon ; lay them 298 MEATS. in a covered dish with 2 onions cut into slices, a sprig of thyme and a few branches of fresh parsley ; cover and let stand 1 hoar. Then remove, wipe off with a clean towel, dust lightly with flour, dip into the batter (described below), drop into boiling fat, and fry like crullers to a delicate brown color. Bemove with a skim- mer, lay on a sieve, then arrange on a hot dish with a bunch of fried parsley in the center ; serve with AUemande or b6chamel sauce. Batter : Mix the yolks of 2 eggs with 1 gill of milk, add 2 heaping tablespoonf uls flour, y^ teaspoonful salt, 1 tablespoonful melted butter (measured after it is melted); add lastly the 2 whites beaten to a stiff froth, then use as directed above. Scallops of Sweetbreads with Mushrooms.— Cut 2 pairs of blanched sweetbreads into oval scallops ; melt 2 ounces of butter in a small saucepan, season the scallops with 1 teaspoonful season- ing salt ; put them into the butter, add the juice of Vs lemon, Vi teaspoonful grated nutmeg, cover and stew 10 minutes ; add 1 tea- spoonful fine-chopped parsley, remove from fire, and set aside. Prepare V, pint of thick AUemande sauce, mix it with Vj cupful fine-chopped cooked chicken meat from the breast. When the scallops are nearly cold cover each one with this preparation ; set for 1 hour in a cool place. Then dip them into beaten egg and fine sifted bread crumbs ; fry them in deep, hot fat to a delicate brown; drain on blotting-paper or napkin. Arrange in a close circle on a warm dish, pour in the center 1 pint of stewed button mushrooms, and serve. Sweetbreads h la Fonchonette.— Separate 2 large pairs of blanched sweetbreads into small pieces and put them into a sauce- pan ; add 12 small mushrooms cut into quarters, 2 sliced truffles, 1 even teaspoonful seasoning salt

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