Sweetbreads a la Newburg

Ingredients

• 1 cup of cream
• 1 1/2 cups of sweetbreads parboiled, cooled and cut in cubes
• the yolks of 3 eggs
• a scant 1/4 teaspoonful of salt
• a few grains of cayenne
• 1/4 of a cup of sherry

Method

1. 1

   Heat 1 cup of cream, add 1 1/2 cups of sweetbreads parboiled, cooled and cut in cubes.

2. 2

   Beat the yolks of 3 eggs; add a scant 1/4 teaspoonful of salt and a few grains of cayenne; dilute with 1/4 of a cup of sherry, and stir into the cream.

3. 3

   Stir until thickened slightly then serve at once.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 5. The excerpt below is the record exactly as published.

Sweetbreads a la Newburg. Heat I cup of cream, add i^^ cups of sweetbreads parboiled, cooled and cut in 18 Febmary^ cubes. Beat the yolks of 3 eggs ; add a scant j4 teaspoon ful of salt and a few grains of cayenne ; dilute with ^ of a cup of sherry, and stir into the cream. Stir until thickened slightly then serve at once. — From '* The Boston Cooking School Magazine.*' 6.— Salt Codfish in Egg Cups. Let salt codfish picked in bits (not shred- ded) stand over night or some hours in cold water, then drain and wring out all the water. To each ^ of a cup of fish add j4 a cup of cream or thin white sauce and a beaten egg. Turn into a buttered cup, egg stirrer or poacher, and cook standing in hot water until nearly firm. The water should not boil. Serve in the cup or turn out as de- sired. — From ** The Boston Cooking School Magazine." 7. — Tripe a la Lyonnaise. Cut 2 lbs. of tripe into thin strips. Put i tablespoonful of butter in a frying-pan ; when hot add a slice of onion and fry until a light brown. Then turn in the tripe, add a little salt and pepper. Cook gently until tender. Thicken the gravy with a little flour. 19 Febnuuy* 8. — Beef and Rice Croquettes. One pt. of cold chopped beef, i pt. of boiled rice, i teaspoon celery salt, }4 cup of chopped celery. Mix these together and add i beaten egg and enough cream sauce to mois- ten them. After this mixture is cold form into croquettes and fry in deep fat. 9. — Curried Mutton. Cut I lb. of cold cooked mutlon in slices. Brown 2 tablespoonfuls of chopped onion in 2 tablespoonfuls of butter, add 2 tablespoon- fuls of curry powder, and i saltspoonful of salt ; stir all well together over the fire. Add the slices of mutton and enough stock' to make the sauce of the consistency of rich cream. 10. — Columbus Eggs. Remove the shell from 6 hard-boiled eggs. Take a small slice off the end of each so it will stand upright. Make a cream sauce with I tablespoonful of butter and i table- spoonful of flour ; mix until smooth ; add i cup of cream or milk, dash of cayenne and pinch of salt. Stir until it boils and thickens. Stand the eggs on rounds of toasted bread. Pour the sauce around and serve. 20 9> February. II. — Chicken in Rolls. Take as many round baker's rolls as there are persons to serve. Cut a slice off the top and scoop out all the inside, leaving just the crust. Crumb the inside very fine, and fry in a little melted butter. Add to this i cup of cream

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