Sweetbreads and Mushrooms Creamed — Served in Patty Shells or Timbales

Ingredients

• one pound of sweetbreads
• one can of small button mushrooms
• three fresh eggs
• one teacupful of fresh sweet milk
• half teacupful of cream
• one tablespoonful of fresh butter
• a heaping tablespoonful of flour
• one tablespoonful of sherry
• one tablespoonful of salt
• a quarter teaspoonful of cayenne
• a quarter teaspoonful of white pepper

Method

1. 1

   Remove the membrane and pipes from the sweetbreads and cook in boiled salt water until tender.

2. 2

   Chop fine and set aside.

3. 3

   Drain mushrooms and chop; cook in butter.

4. 4

   Pour cream over sweetbreads and heat.

5. 5

   In a pan, melt butter, add flour, then milk, stirring until thick.

6. 6

   Add salt, pepper, sweetbreads, and mushrooms.

7. 7

   Stir in eggs quickly, add sherry, and serve hot in patty shells or timbales.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 171. The excerpt below is the record exactly as published.

Sweetbreads and Mushrooms Creamed — Served in Patty Shells or Timbales One pound of sweetbreads, washed and set aside in cold water ; one can of small button mushrooms ; three fresh eggs ; one teacupful of fresh sweet milk, and half teacupful of cream ; one tablespoonf ul of fresh butter, a heaping tablespoonf ul of flour, and sherry ; one table- spoonful of salt

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