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Sweetbread Croquettes
From The New century cook book, 1899
Serves 4
Very nice with mushroom sauce.
Presented as published in 1899. 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 New century cook book (1899), page 32. The excerpt below is the record exactly as published.
Sweetbread Croquettes. One pair sweetbreads, one pan calf's brains; scald to blanch, then cook until tender in salt water. When cold, chop fine, and take one teacup of rich, sweet cream, one table- spoon of butter, one tablespoon of flour. Put butter to warm. When it begins to bubble, stir in the flour until smooth; add the cream. When cold it will make a thick, white sauce. Stir this into the chopped meat; season with salt, pepper and celery salt
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