Sweet Breads a La Colbert
From The century cook book, 1894
Serves 4
Serve remaining sauce in a sauce boat.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 119. The excerpt below is the record exactly as published.
Sweet Breads a La Colbert. This is a simple and good meat entree, which can very well be served at a din- ner, especially if there are several hot entrees. To prepare this entree, some large sweetbreads, blanched or cooled under press, then cut in two; the two parts are then well trimmed, seasoned, floured, dipped in beaten eggs, bread crumbed, and fried in a saucepan with clarified butter; they must be of a nice color. Just before serving, the scol- lops are dished in a circular order, on a coat of forcemeat, poached on a dish, the cavity of the circle is garnished with green peas
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