SWEETBREADS A LA GREME

Ingredients

• one pair of sweetbreads
• one tablespoon of butter
• six mushrooms
• one tablespoon flour
• one-half pint cream
• a half teaspoon of salt
• a dash of white pepper

Method

1. 1

   Parboil sweetbreads in salted water, chop finely, and chop mushrooms.

2. 2

   Melt butter, add flour, mix until smooth, then add cream and stir until boiling.

3. 3

   Add mushrooms and sweetbreads, stir for five minutes, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 48. The excerpt below is the record exactly as published.

SWEETBREADS A LA GBEME. Mrs. C. H. Hamilton. One pair of sweetbreads, one tablespoon of butter, six mushrooms, one tablespoon flour, one-half pint cream. Parboil the sweetbreads in salted water, pick them to pieces, rejecting all the fine membranes, then chop rather fine ; chop the mushrooms fine also. Put the butter on to melt, be careful not to brown it; when melted add the fiour, mix until smooth, add the milk and stir continually until it boils, add the mushrooms and sweetbreads, and stir over the tea kettle for about five minutes ; add a half teaspoon of salt and a dash of white pepper

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