Sweetbreads and Canned Mushrooms

Ingredients

• one can of mushrooms
• two tablespoonfuls of butter
• two of flour
• a pint of milk
• a level teaspoonful of salt
• a saltspoonful of pepper

Method

1. 1

   Boil sweetbreads for three-quarters of an hour, chop mushrooms.

2. 2

   In a chafing-dish, mix butter and flour, add milk, and stir until thick.

3. 3

   Add sweetbreads and mushrooms, salt, and pepper.

4. 4

   Serve hot.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 29. The excerpt below is the record exactly as published.

SWEETBREADS AND CANNED MUSHROOMS Boil the sweetbreads carefully for three- quarters of an hour; pick them apart, rejecting the membrane. Drain and chop fine one can of io6 My Best 250 Recipes mushrooms; mix them together and let them stand in the refrigerator for an hour or two. Put two tablespoonfuls of butter and two of flour in the chafing-dish ; add a pint of milk, stir until the sauce thickens; add the sweetbreads and mushrooms, a level teaspoonful of salt and a saltspoonful of pepper. Serve when hot. Chicken may be cooked after the same fash- ion. DUCK A LA BORDELAISE Roast a duck and cut it in blocks ; to one pint of these blocks use a tablespoonful of butter and one of flour, and half a pint of stock. Put the butter and flour in the chafing-dish, add the stock, stir until boiling. Add the duck and a teaspoon- ful of mushroom ketchup, half a can of mush- rooms,

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