Sweetbread Croquettes

Ingredients

• one pair of sweetbreads
• one-half of a pint of chopped meat
• one gill of cream
• one level teaspoonful of butter
• a heaping teaspoonful of flour
• the yolk of one egg
• one tablespoonful of salt
• one salt-spoonful of pepper
• one teaspoonful of finely-chopped parsley
• ten drops of onion juice

Method

1. 1

   Parboil sweetbreads, chop finely, and mix with cream, butter, flour, egg yolk, and seasonings.

2. 2

   Form into croquettes, coat with egg and breadcrumbs, and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 94. The excerpt below is the record exactly as published.

SWEETBREAD CROQUETTES. Wash and parboil one pair of sweetbreads, then throw into cold water; remove outside skin and all membrane; then with silver knife chop in small pieces and measure. There should be one-half of a pint of chopped meat. Put one gill of cream into a saucepan; rub together one level teaspoonful of butter, a heaping teaspoonful of flour; stir into the hot cream until you have a smooth paste; add the yolk of one egg and the sweetbreads; mix and cook one minute, take from the fire and, if desired, add one dozen mushrooms chopped fine; if fresh, they must 124 MEATS. be cooked before chopping; add one tablespoonful of salt, one salt-spoon- ful of pepper, one teaspoonful of finely-chopped parsley, ten drops of onion juice

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