Sweetbread Croquettes

Ingredients

• 2 pairs sweetbreads
• A few chopped mushrooms
• 1 level tablespoonful of butter
• 1 heaping tablespoon of flour
• 1 cup of cream
• salt
• pepper
• and a little onion juice

Method

1. 1

   Parboil the sweetbreads, putting a little lemon juice in the water.

2. 2

   Throw them into cold water.

3. 3

   Remove the outside skin and membrane.

4. 4

   Chop fine and measure.

5. 5

   Add enough chopped mushrooms to make a pint.

6. 6

   Melt the butter and add the flour and then the cream.

7. 7

   When smooth, add the yelk of one egg.

8. 8

   Season with salt, pepper, and a little onion juice, chopped parsley, and celery salt.

9. 9

   Then add the sweetbreads and mushrooms.

10. 10

    Cook a few minutes, turn out to cool, shape, dip in bread crumbs, diluted eggs and crumbs, place in a frying-basket and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 19. The excerpt below is the record exactly as published.

SWEETBREAD CROQUETTES. 2 pairs sweetbreads. A few chopped mushrooms. 1 level tablespoonful of butter. 1 heaping tablespoon of flour, 1 cup of cream. salt, pepper, and a little onion juice

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