Sweetbreads and Mushrooms

Ingredients

• four mushrooms
• sweetbread
• two tablespoonfuls of butter
• salt
• pepper
• one half pint of rich cream

Method

1. 1

   Parboil sweetbreads, then brown in the oven with butter and pan juices.

2. 2

   Cook mushrooms in a double boiler with butter until tender.

3. 3

   Place a sweetbread on toast with mushrooms at the corners.

4. 4

   Stir cream into mushroom liquor, boil, and pour over sweetbreads.

5. 5

   Heat in the oven for 5-10 minutes.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 47. The excerpt below is the record exactly as published.

SWEETBREADS AND MUSHROOMS. Mrs. Elmer 8. Forbes. Allow four mushrooms for each sweetbread. Parboil the sweetbreads and then brown them in the oven, basting often with plenty of butter and the juice in the pan; season with salt and pepper. While the sweetbreads are browning, cook the mush- rooms in a double boiler with two tablespoonfuls of butter and a little salt until tender. Place a browned sweetbread in the center of a square of toast and on each comer of the toast, place a mushroom. When all the sweetbreads and mushrooms have been used, stir one ENTREES. 115 half pint of rich cream

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