Sweetbread Pâtés
From What to eat, how to serve it, 1891
A few mushrooms chopped with the sweetbreads are a pleasant addition.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 37. The excerpt below is the record exactly as published.
Sweetbread P&t6s. Raised Corn-meal Muffins. Fried Potatoes. Jelly Toast. Sweetbread Pates. — Scald and blanch a pair of sweetbreads ; remove bits of skin and gristle ; chop rather coarsely, and stir into a cupful of white sauce ; season to taste. Have ready pastry shells made hot in the oven
Cook this with the app: pantry check, scaling, and the assistant.