Skewers of Sweetbread, Lamartine Style
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 22. The excerpt below is the record exactly as published.
Skewers of Sweetbread, Lamartine Style. Cut some parboiled sweetbreads into slices >i inch thick and about as large as a 25-cent piece, saute them in butter, and when done, arrange alternately with some cooked fresh mushrooms (the same size as the sweetbreads) on a skewer. Season with pepper and salt, dip the skewer first in melted butter and then in fresh bread crtunbs; broil over a brisk fire and serve with Truffle sauce
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