Sweetbreads a la Newburg

Ingredients

• One pair of sweetbreads
• three level tablespoons butter
• one cup thin cream
• two egg yolks
• two tablespoons sherry
• salt
• pepper

Method

1. 1

   Parboil the sweetbreads in slightly salted water, cut them in cubes and cool.

2. 2

   Melt the butter, put in the cubes and cook gently for five minutes.

3. 3

   Add the cream and simmer five minutes longer; then put in the well-beaten yolks of the eggs and cook till they thicken, being very careful that the sauce does not curdle.

4. 4

   Season to taste, and add the wine just before serving.

5. 5

   This may be served on toast.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 66. The excerpt below is the record exactly as published.

SWEETBREADS a la NEWBURG One pair of sweetbreads, three level tablespoons butter, one cup thin cream, two egg yolks, two tablespoons sherry, salt and pepper

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