Steamed Glazed Sweetbreads a la Hollandaise

Ingredients

• sweetbreads
• some butter
• sherry
• pepper
• salt

Method

1. 1

   Boil sweetbreads [see recipe: Boiled Sweetbreads].

2. 2

   When cold, cut in halves across; put in a pan with some butter, sherry, pepper, and salt; put in oven — well covered — from eight to ten minutes; then take out and glaze with a nice brown glaze.

3. 3

   Arrange on a foundation of spinach and decorate with a row of fine-chopped whites of eggs across lengthwise.

4. 4

   Garnish with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 227. The excerpt below is the record exactly as published.

some butter, sherry, chicken broth, pepper and salt; put into oven to braise — uncovered; baste the sweetbreads a few minutes with the liquid from the pan; cook for about twenty minutes. When done, serve on round pieces of toast with creamed mushrooms all around, as an entree (or in place of a joint) for luncheon, dinner, or supper. Can also be served for breakfast, with beurre sauce. Steamed Glazed Sweetbreads a la Hollandaise Ris cuits a la vapeur et glaces a la Hollandaise Boil sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in halves across; put in a pan with some. butter, sherry, pepper, and salt

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