Sweetbread a la New York

Ingredients

• 1 pair of sweetbreads
• 1 heaping tablespoon of butter
• ½ pint of rich cream
• 2 eggs
• 1 large wine glass sherry wine
• 1 tablespoon of brandy
• salt
• cayenne pepper

Method

1. 1

   Soak sweetbreads in salt water, then parboil.

2. 2

   Cut into squares and cool.

3. 3

   In a chafing dish, heat butter, add sweetbreads and cook for 5 minutes.

4. 4

   Add cream and cook for 5 minutes longer.

5. 5

   Gradually add beaten yolks, salt, and cayenne.

6. 6

   Extinguish flame, add beaten whites, sherry, and brandy.

7. 7

   Serve on toast soaked in brandy.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 99. The excerpt below is the record exactly as published.

1 heaping tablespoon of butter, 1 tablespoon flour, 1 cup of cream or milk and the champignon liquor. Cut sweetbreads in small pieces. Let champignons cook 30 minutes. Put the butter in a saucepan, add flour, then champignon liquor gradually. Stir constantly to prevent lumping. Add cream or milk slowly, salt and a dash of cayenne pepper. Cook to a thick sauce, then add % cup of sherry wine, the champignons and sweetbreads. When cool put in shells with dots of butter on top. Bake a chestnut brown. Chicken Newberg. One pint of chopped chicken breast, 1 cup mushrooms, 1 pint rich milk, butter size of a walnut, 1 tablespoon flour, 1 wine glass sherry wine, cayenne pepper and salt. Put butter and flour in chafing dish, stir until smooth, then add milk. When it boils add the chicken and mushrooms,; pepper and salt. Cook a few minutes. Add sherry and serve. Aspic Jelly. Four pounds of lean raw beef cut fine, 1 knuckle of veal, 1 slice of raw ham, 1 carrot, 1 turnip, 1 onion with 6 cloves stuck in it, 2 blades of mace and 1 bay leaf. Put all ingredients in porcelain kettle with 1 quart of cold water. When scum rises on top add % gallon more of cold water ; skim off all grease, boil 2 hours. Strain through flannel and set away to cool. Soak 1 box of gelatine in 1 pint of cold water for 1 hour, then drain off water and add gelatine to the soup with the whites of 6 eggs beaten tolerably stiff and the shells. Add 1 spoon vinegar, 1 pint good sherry wine, cook until clear; when done add ^ teacup of cold water, strain and set aside to cool. Pour some jelly in the mold; when stiff enough add chicken in center, then more jelly on top and set to congeal. Pate de foi gras may be substituted for chicken, or sweetbreads, parboiled, and prepared same way. Serve for lunch or tea. KENTUCKY RECEIPT BOOK. 169 Sweetbread a la New York. Take 1 pair of sweetbreads, soak in salt water, then parboil. Skin ; cut sweetbreads in squares and set aside to cool. Put 1 heap- ing tablespoon of butter in chafing dish ; when hot drop in the sweet- breads and let cook 5 minutes, then add % pint of rich cream and cook 5 minutes longer. Add gradually yolks of 2 eggs beaten light, with salt and cayenne pepper. As soon as eggs are added extinguish flame, add stiffly-beaten white's, with 1 large wine glass sherry wine and 1 tablespoon of brandy

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