Sweetbreads a la Roumage

Ingredients

• four medium-sized parboiled sweetbreads
• a tablespoonful of butter
• two tablespoonfuls of minced onion
• a pint of broth
• half a teaspoonful of flour
• a gill of port

Method

1. 1

   Fry onion and spices in butter, add broth and reduce, strain if desired, add mushrooms and truffles, thicken with flour, add ketchup and port, then simmer sweetbreads.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 28. The excerpt below is the record exactly as published.

Sweetbreads a la Roumage. — Have ready four medium-sized parboiled sweetbreads, firm and cold. Fry in a tablespoonful of butter two table- spoonfuls of minced onion, four cloves, a bit of mace, and a trifle of bay-leaves, with four bruised peppercorns ; when the onion is very brown, add a pint of broth ; boil until reduced one-half, and strain if the bits of onion and seasonings are objected to. Add half a can of mushrooms, cut into slices, to this gravy, with four sliced truffles ; thicken with half a teaspoonful of flour, color with kitchen bou- quet, add a tablespoonful of mushroom ketchup and a gill of port

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