Sweetbread Cutlets

Ingredients

• Boil two pairs of sweetbreads
• with a tablespoonful of lemon juice
• in salt water
• cover with cold water
• sufficient chopped mushrooms to make one pint
• Melt one tablespoonful of butter
• add one tablespoonful of flour
• salt and pepper to taste
• When smooth, add slowly a cup of cream
• add a tablespoonful of lemon juice
• a slight grating of nutmeg
• half a teaspoon of finely chopped parsley
• one beaten egg
• and the sweetbreads and mushrooms

Method

1. 1

   Pour out on a dish to cool, make palm shape, roll in bread crumbs, diluted egg and bread crumbs, place in frying basket and fry in hot lard.

2. 2

   Serve with allemande sauce.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 19. The excerpt below is the record exactly as published.

add the sweetbreads and mushrooms. Cook a few minutes, turn out to cool, shape, dip in bread crumbs, diluted eggs and crumbs, place in a frying-basket and fry in hot lard. SWEETBREAD A LA DIPLOMAT. Saute one half tablespoon of chopped onion in two tablespoons of butter. Add two tablespoons of flour, one cup of white stock and cream, season with salt and cay- enne. Add yelk of one egg. When it thickens, add one third cup of mushrooms, chopped fine, two tablespoons of chopped truffles, trimmings of the sweetbreads, and a little chopped parsley. Then add one tablespoon of sherry wine. Let it cool and spread on sweetbreads which have been sauted in butter (after parboiling), dip in eggs, bread crumbs and eggs, and fry in hot fat. Serve with alle- mande sauce. SWEETBREAD CUTLETS. Boil two pairs of sweetbreads in salt water with a tablespoonful of lemon juice; drain and cover with cold 62 THE BLUE RIBBON COOK BOOK. water. When cold, chop fine and add sufficient chopped mushrooms to make one pint in all. Melt one tablespoon- ful of butter, add one tablespoonful of flour, salt and pepper to taste. When smooth, add slowly a cup of cream. When this thickens, add a tablespoonful of lemon juice and a slight grating of nutmeg, half a teaspoon of finely chopped parsley, one beaten egg

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