Sweetbread Cutlets

Ingredients

• y^ gill each of fine chopped onion
• and mushrooms
• 1 tablespoonful butter
• lYt tablespoonful flour
• 1 cupful chicken broth
• the yolk of 2 eggs
• 1 pint of fine-cut cooked sweetbreads

Method

1. 1

   Cook onion and mushrooms in butter for 3 minutes.

2. 2

   Add flour and broth, cook to a thick sauce.

3. 3

   Stir in egg yolks and sweetbreads, spread on a dish to cool, form into cutlets, dip in egg and breadcrumbs, and fry.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 201. The excerpt below is the record exactly as published.

Sweetbread Cutlets. — Cook y^ gill each of fine chopped onion and mushrooms in 1 tablespoonful butter 3 minutes ; add lYt tablespoonful flour and 1 cupful chicken broth ; stir and cook to a thick sauce; add the yolk of 2 eggs and 1 pint of fine-cut cooked sweetbreads

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