Sweetbread Croquettes

Ingredients

• 2 Sweetbreads
• J4 Pint Cream
• 1 Teaspoon Butter
• 1 Teaspoon Salt
• •/2 Teaspoon Pepper
• ■A Teaspoon Onion Juice
• 1 Tablespoon Barley Flour
• 1 fegg
• 1 Dozen Mushrooms (dried and chopped)
• 1 Teaspoon Parsley (fine)

Method

1. 1

   Wash and parboil the sweetbreads, then put in cold water.

2. 2

   Remove outside skin and all membrane; chop into small pieces to measure about 0.5 pint.

3. 3

   Put cream in a saucepan, rub butter and flour together; stir with cream until smooth.

4. 4

   Add yolk of egg and sweetbread, mix and cook for one minute.

5. 5

   Remove from fire, add mushrooms, salt, pepper, parsley, and onion juice.

6. 6

   When cool, form into croquettes, roll in beaten eggs and bread crumbs, and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 71. The excerpt below is the record exactly as published.

SWEETBREAD CROQUETTES 2 Sweetbreads J4 Pint Cream 1 Teaspoon Butter 1 Teaspoon Salt •/2 Teaspoon Pepper ■A Teaspoon Onion Juice 1 Tablespoon Barley Flour 1 fegg 1 Dozen Mushrooms (dried and chopped) 1 Teaspoon Parsley (fine)

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