Sweetbreads aux Fines Herbes

Ingredients

• some sweetbreads
• an ounce of butter
• three shallots
• six mushrooms
• a little chopped parsley
• the juice of a lemon

Method

1. 1

   Simmer sweetbreads in water for ten minutes, drain, remove skin and fat, shape, and fry in butter with salt and pepper.

2. 2

   Add shallots, mushrooms, parsley, and lemon juice, then serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 35. The excerpt below is the record exactly as published.

Sweetbreads aux Fines Herbes. Take some sweetbreads (in quantity according to their size), put them in a saucepan with some water, and simmer them gently for about ten minutes. Drain them, remove from them all skin and fat, shape them in round pieces, and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper. Let them simmer gently, turning them over now and then, and when they are a good color take them out. Chop three shallots and six mushrooms, put them in the butter ENTREES. 8 1 in which your sweetbreads were cooked, let them re- main on the fire for about two minutes, adding a lit- tle chopped parsley and the juice of a lemon

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