Sweetbread Croquettes

Ingredients

• 2 sweetbreads
• 1 can mushrooms
• 1 tablespoonful of flour
• 1 tablespoonful of butter
• 1/2 cup of cream
• 2 well-beaten yolks of eggs

Method

1. 1

   Parboil sweetbreads, cut into small pieces, and mix with mushrooms.

2. 2

   Make a sauce with flour, butter, and cream, add sweetbreads, heat, then add egg yolks.

3. 3

   Form into croquettes, dip in egg and crumbs, and fry.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 29. The excerpt below is the record exactly as published.

1 tablespoonful of butter and I of fine chopped onion ; let it fry for a few minutes. Thicken this with 1 tablespoonful of flour. Chop fine i pt. of veal and 1 table- spoonful of parsley ; add this to the sauce and stir well, but do not boil ; then add i cup cieam or stock, and when hot remove from the fire and add 1 yolk of egg, and the juice of ^ a lemon. Pile this into the box and garnish with lemon points and parsley. 26. — Smoked Beef a la Bechamel. Melt I oz. butter in a saucepan ; add J^ tablespoonful Hour; cook and stir 3 minutes; add I cup of milk, a small bouquet, i gill of mushroom liquor j cook 6 minutes, then strain into a clean saucepan. Place J^ lb. of smoked beef in a saucepan ; cover with boil- ing water ; let it cook 2 minules ; then drain aud chop fine. Add the beef to the sauce; KKi August cook for a few minutes ; then pour over slices of buttered toast. — Mrs, Gesine Lemcke. 27. — Creamed Corned Beef. For I pt. of chopped corned beef, make a cream sauce with i tablespoonful each of but- ter and flour and 1 cupful milk. Season well with salt, pepper and onion juice ; stir into the meat. Simmer for 3 minutes, and in serving sprinkle thickly with coarse bread crumbs which have been browned in a little butter.— From "Table Talk," Philadelphia. 28. — Liver a la Quebec. Boil or steam J^ a lb. of calfs liver ; chop it fine, seasoning well with salt, pepper and i tablespoonful Worcestershire sauce. Let boil up once. Take out the liver, lay it on slices of shredded wheat biscuit which have been previously toasted. Add i tablespoonful of flour, thicken and pour over the whole. Take the hard-boiled yolks of 2 eggs and slice and garnish the dish. 29. — Mutton Chops with Puree of Peas. Broil loin chops, cut an inch thick, over bright coals for eight minutes, turning every 10 seconds; season with salt and set against . August triangles of toast. Pass cooked peas through a sieve to remove the skins ; reheat with a few grains of sugar and salt, and a little cream ; cook until dry, then with forcing bag and tube press a star of pulp upon each chop. Serve very hot. — Janet M. Hill. 30. — French Minced Veal, No. 2. Fry a chopped onion until a pale yellow, in a little butter; add i tablespoonful of flour and a little stock ; add i pint of fine chopped veal and i tablespoonful of chopped parsley; season with salt and pepper. Mix well and heat hot, but not boil. Remove from the fire and stir in the yolk of i egg and the juice of a lemon beaten together. Pile the meat in the centre of a dish and make a fence of strips of toast around it. 31. — Hash Fritters. Stew gently pieces of cold veal or lamb in a little stock or gravy. Cut in small pieces. Add some bread crumbs and i beaten cggy salt and pepper. Make into small balls and cover the outside with mashed potato. Dip in crumbs, then in beaten Qgg and in crumbs again. Fry in hot fat. 108 SEPTEMBER. I. — Panned Oysters. Into a stewpan put i tablespoonful of but- ter, and when it melts add i tablespoonful of flour. Stir until smooth and add ]4 pt. of oyster juice. When this has thickened to the consistency of cream, add 1 8 or 20 oysters, salt and pepper to taste. When the gills ruffle the oysters are cooked. Serve on toast. 2. — Chipped Beef. Cut dried beef in thin shavings. Pour boiling water over and let stand 10 minutes. Make a sauce of i cup of water, i of milk, a beaten ftgg and i tablespoonful of flour. Stir well. Season. Add the beef; let boil for 5 minutes. Serve. 3. — Tomato Omelet. Beat very well 12 eggs seasoned with a little salt and pepper. Into a frying-pan put 109 ^ tkpiember. 2 ozs. of butler ; let it melt, then pour into it j4 a pf- of freshly stewed tomatoes. Cook for 2 minutes ; then turn in the beaten eggs ; stir gently for 3 minutes ; then let it cook until done and turn out on a heated dish. 4. — Smothered Veal. Place in the bottom of a baking-pan two slices of salt pork cut very fine, a layer of sliced potatoes, a layer of fine chopped un- cooked veal, pepper and salt. Continue this until the dish is full. For the top layer, chop I onion very fine; spread over the whole with bits of butter. Bake in the oven until done about 45 minutes. 5. — Chicken Fricassee. Cut the chicken into pieces as for fried chicken; put in a saucepan and just cover with cold water ; cover the pan and stew gently until tender ; season with salt, pepper, a little butter, and 2 tablespoonfuls of chopped celery. Take out the chicken and lay on a hot platter. Add two tablespoonfuls of flour made smooth with a little of the stock and the well -beaten yolks of 2 eggs; bring all to a iKjil and pour over the chicken. September. 6. — Curried Roast Beef. Fry one large onion, cho^jped fine, in i tablespoonful of butter, until slightly browned ; add I tables[X)Onful each of flour and curry powder; cook gently for a few minutes; add to this I cupful of beef gravy, stir until smooth. Slice cold roast beef thin, and ' beat hot in this sauce. 7. — Sweetbread Croquettes. Prepare 2 sweetbreads ; parboil them and cut them in small pieces; cut i can mush- rooms into small pieces also. Put into a saucepan i tablespoonful each of flour and butter, and when made smooth add J^ a cup of cream ; heat and add the sweetbreads and mushrooms. When very hot take from the fire and add 2 well-beaten yolks of eggs

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