Sweetbread Pates

Ingredients

• 2 pairs of veal sweetbreads
• 1 dessertspoon of salt
• 1 can of champignons
• two heaping tablespoons of butter
• 1 tablespoon of flour
• 1 pint of cream
• a dash of cayenne pepper

Method

1. 1

   Soak sweetbreads in cold water with salt for 1 hour, then simmer in boiling water for 20 minutes.

2. 2

   Remove and cool, then chop.

3. 3

   In a saucepan, blend butter and flour, add cream, cayenne, champignons, and sweetbreads.

4. 4

   Cook a few minutes.

5. 5

   Serve in shells of puff paste or paper cases.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 99. The excerpt below is the record exactly as published.

Sweetbread Pates. Soak 2 pairs of veal sweetbreads in cold water with 1 dessert- spoon of salt for 1 hour, then put into boiling water. Simmer gently for 20 minutes. Remove and put in cold water to blanch. When cold remove the pipes and membrane; pick into small pieces with a silver fork. Chop fine 1 can of champignons. Put two heaping tablespoons of butter in a saucepan, blended with 1 tablespoon of flour. Mix until smooth, then add 1 pint of cream, a dash of cayenne pepper

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