Sweetbread Croquettes

Ingredients

• one pint of sweetbreads that have been boiled for twenty minutes
• half a pint of cream or milk
• four table-spoonfuls of mushrooms, chopped fine
• two table-spoonfuls of butter
• one table-spoonful of flour
• one of lemon juice
• a level table-spoonful of salt
• one-third of a teaspoonful of white pepper
• a slight grating of nutmeg
• half a teaspoonful of minced parsley
• two eggs
• two extra eggs will be required for breading the croquettes

Method

1. 1

   Add the seasoning and chopped mushrooms to the sweetbreads.

2. 2

   Heat the cream in a frying-pan.

3. 3

   Beat flour and butter together, add to boiling cream, then add sweetbread mixture.

4. 4

   Stir well, simmer for 3 minutes, then add beaten eggs.

5. 5

   Pour onto a platter and cool for 2-3 hours.

6. 6

   Shape into croquettes, bread, and fry.

7. 7

   Serve with mushroom white sauce or Bechamel yellow sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 199. The excerpt below is the record exactly as published.

Sweetbread Croquettes. For a dozen croquettes use one pint of sweetbreads that have been boiled for twenty minutes, and then cooled, and chopped rather fine. It will take two or three pairs of sweetbreads for this ; or, if weighed after being cleaned, about one pound and a quarter. With the sweetbreads use half a pint of cream or milk, four table-spoonfuls of mushrooms, chopped fine, two table -spoonfuls of butter, one table-spoonful of flour, one of lemon juice, a level table-spoonful of salt, one-third of a teaspoonful of white pepper, a slight grating of nutmeg, half a teaspoonful of minced parsley, and two eggs. Some crumbs and two extra eggs will be required for breading the croquettes

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