Slices of Sweetbread, Doria Style

Ingredients

• 6 sweetbreads
• 1 cup of thick cream
• sufficient Veloute sauce
• 3 small cucumbers
• toast (fried in butter)

Method

1. 1

   Cut sweetbreads horizontally in halves, trim to the same size and shape, and cook in a saute pan with clarified butter.

2. 2

   When nearly done, pour off the butter, moisten with thick cream, cook for 5 minutes, and add Veloute sauce for consistency.

3. 3

   Prepare cucumbers, cook until tender, and drain.

4. 4

   Add cucumbers to sweetbreads, season, lay on toast, and pour over sauce.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 22. The excerpt below is the record exactly as published.

Slices of Sweetbread, Doria Style. Cut 6 sweetbreads horizontally in halves, trim them all the same size and shape, and cook in a saute pan over a moderate fire, with clarified butter. When nearly done, pour off the butter, moisten with r cup of thick cream, cook for 5 minutes, and then add suffi- cient Veloute sauce to give the cream good consistency. Have 3 small cucumbers peeled and split in quar- ters, remove the seeds and cut each quarter in three, trim off the edges, put into boiling water and salt; cook until tender and drain. Add the cucumbers to the sweetbreads, season to 58 taste, lay each slice of sweetbread on a toast (fried in butter)

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