Sweetbread Timbale

Name: Sweetbread Timbale
Yield: 8 servings
Ingredients: one pair of large cooked sweetbreads; three pounds of raw white meat of chicken; the whites of two eggs; one-half cup of Béchamel sauce; one-half cup of cream

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 8

Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 91. The excerpt below is the record exactly as published.

weetbread Tixnbale Place one pair of large cooked sweetbreads and three pounds of raw white meat of chicken in a mortar with the whites of two eggps. Pound to a fine pulp. Then press through a puree sieve. Moisten with one-half cup of Béchamel sauce and one-half cup of cream

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