Sweetbread in Peppers

Ingredients

• at least a cupful of sweetbread
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• one half cup chicken stock
• one-third cup mushrooms
• six peppers

Method

1. 1

   Parboil sweetbread, cool, and cut into pieces.

2. 2

   Melt butter, add flour, and gradually pour in chicken stock.

3. 3

   Add cream and mushrooms, season, and fill parboiled peppers.

4. 4

   Cover with buttered crumbs and bake until brown.

5. 5

   Prepare a sauce with mushroom stem water and chicken stock.

As published

This recipe was extracted from Kirmess cook book (1907), page 47. The excerpt below is the record exactly as published.

two tablespoonfuls of butter and a little salt until tender. Place a browned sweetbread in the center of a square of toast and on each comer of the toast, place a mushroom. When all the sweetbreads and mushrooms have been used, stir one ENTREES. 115 half pint of rich cream into the mushroom liquor and allow it to boil up once. Then pour the sauce over the sweetbreads and mushrooms. Place all in the oven for five or ten minutes. These are particularly nice if the final heating is done under individual glass bowls and served very hot. SWEETBBEADS LABDED AND BAKED. Mrs, George T. Smith. When the sweetbreads have been cleaned, draw through each one four very thin pieces of pork, (about the size of a match). Drop them into cold water for five or ten minutes, then into hot water and boil twenty minutes. Take out, spread with butter, dredge with salt, pepper and flour, and bake twenty minutes in a quick oven. Serve with green peas, well drained, season with salt and butter, and heaped in the center of the dish. Lay the sweetbreads around them and pour a cream sauce around the edge of the dish. Garnish with parsley. One pint of cream sauce is suflScient for eight or ten sweetbreads. MU8HB00MS WITH SWEETBBEAD FILLING FOB PATTIES. Miss Rita Gray, New York. Cut fresh mushrooms in small pieces. Pour boiling water over them and simmer for ten minutes. Drain, take same quantity of blanched sweetbreads cut in dice, and simmer until thoroughly cooked. Then add to mushrooms. Prepare a cream sauce made from a table- spoonful of butter, melted without browning, a table- spoonful of flour, one cup of cream. When sauce be- 116 KIRMESS COOK BOOK. gins to thicken, add mushrooms and sweetbreads. Take from fire, add salt and pepper to taste. Fill patty cases at once and serve. 8WBETBREAD IN PBPPEB8. Mrs. Sheridan Bdketel. Parboil sweetbread, cool and cut in small pieces; there should be at.least a cupful. Melt two tablespoon- fuls butter, add two tablespoonfuls of flour, and pour on gradually one half cup chicken stock; then add two tablespoonfuls heavy cream, and one-third cup mush- rooms, broken in small pieces. Season with salt, pa^ prika and Worcestershire sauce. Cut a slice from stem end of six peppers

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