Sweetbread Patties

Ingredients

• one pair of large cooked sweetbreads
• one tablespoonful of lemon juice

Method

1. 1

   Soak sweetbreads, remove pipes and membranes, cook in boiling salted water with lemon juice.

2. 2

   Cool, cut into pieces, and mix with cream sauce.

3. 3

   Serve in pastry shells or biscuit boxes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 90. The excerpt below is the record exactly as published.

Sweetbread Patties Soak sweetbreads in cold water, remove the pipes and membranes. Cook eighteen minutes in boiling salted water with one tablespoonfiid of lemon juice. Then plunge in cold water to harden. When cold, cut them in small pieces, beat with a neh cream sauce, and serve in pastry shells or in biscuit boxes. Soalloped Sweetbreads Soak four sweetbreads in cold water for two hours. Par- boil them. When cold, trim and cut in slices. Stew them for six minutes with one ounce of butter, one-half wine-glassful of 160 MR8. BEELT'S COOK BOOK white wine, one scant tablespoonf ul of salt, and one teaspoonful of white pepper, and a little grated nutmeg if desired. Then stir in one gill of thick white sauce, two sliced truffles, and four sliced mushrooms. FiU some scallop shells with this mixture, sprìnkle with fine bread crumbs and a few bits of butter. Put in a brisk oven. When slightly brown, remove and serye. Bweetbread Tixnbale Place one pair of large cooked sweetbreads

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