Scrambled Sweetbreads

Ingredients

• Small and fragmentary sweetbreads
• put in a frying pan with butter
• with eggs
• salt
• pepper
• add a squeeze of lemon juice
• little minced parsley
• scraps of pie paste

Method

1. 1

   Cut sweetbreads in dice, put in a frying pan with butter and eggs, scramble as eggs, not too dry, add lemon juice and minced parsley.

2. 2

   Roll out scraps of pie paste, cut out crescent shapes and bake.

3. 3

   Serve sweetbreads in flat dishes with pastry crescents at each end.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 209. The excerpt below is the record exactly as published.

Scrambled Sweetbreads Pastry Borders. in Small and fragmentary sweetbreads that cannot be sliced can be used this way. Cut them in dice, put in a frying pan with butter and eggs, salt, pepper, scramble same as eggs, not too dry, add a squeeze of lemon juice and little minced parsley. Roll out scraps oi pie paste

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