Sweetbread Patties in Cream

Ingredients

• two pounds of sweetbreads
• one quart of water
• two ounces of salt
• one cup of bouillon
• a cup of cream
• one ounce of butter
• one ounce of flour
• a little Cayenne pepper

Method

1. 1

   Soak sweetbreads in cold water for 2 hours.

2. 2

   Boil in water with salt, then cool.

3. 3

   Remove skin and cut into pieces.

4. 4

   Boil with bouillon until soft, then add cream and seasonings.

5. 5

   Thicken with butter and flour mixture, boil again, and serve in hot patty shells garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 87. The excerpt below is the record exactly as published.

Sweetbread patties in cream Cold artichokes, vinaigrette Roquefort cheese and crackers Coffee DINNER Puree of spinach Crab meat, Suzette Roast tenderloin of beef, Cubaine Gendarme potatoes Peas and carrots in cream Lettuce and alligator pear salad Frozen egg nogg Macaroons Coffee Sweetbread patties in cream. Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of butter with one ounce of flour

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