Sweet-breads with White Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
Nutrition per serving
57Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (7 nutrients)
Calories57 kcal
Protein2.8 g
Carbohydrates0.2 g
Total Fat4.9 g
Vitamin E1 mg
Riboflavin (B2)0.1 mg
Water8.9 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 16. The excerpt below is the record exactly as published.
Sweet-breads with white sauce. Blanch, trim, and dry your sweet-breads, put them in a sauce- pan with a little butter, sprinkle with flour, and shake them, moisten with water and cook over a slow fire ; just before serving add some small onions and button mushrooms which have been cooked separately ; thicken the sauce with the yellow of an egg, and flavour with lemon juice
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