Sweetbreads

Ingredients

• 2 pairs or 1 lb. of sweetbreads
• 1 tablespoon of butter
• 1 rounded tablespoon of flour
• % pt. of cream
• 1 gill asparagus liquor
• 1 cup of fresh asparagus
• 1 teaspoon salt
• a dash of cayenne

Method

1. 1

   Parboil sweetbreads for 15 minutes, blanch, and cut into dice.

2. 2

   Melt butter, add flour, and cook until thick; slowly add cream and asparagus liquor; cook until the sauce is thick.

3. 3

   Add sweetbreads and fresh asparagus, stir carefully until cooked, adding salt and cayenne.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

SWEETBREADS— Dr. C. B. Brown, S. F. Parboil 2 pairs or 1 lb. of sweetbreads 15 mins., blanch, and cut into dice. Melt 1 tablespoon of butter, add 1 rounded tablespoon of flour, and cook until thick; slowly adld % pt. of cream, and 1 gill as- paragus liquor; cook together until the sauce is thick; add the sweet- breads, and 1 cup of fresh asparagus cut into small pieces. Stir care- fully until cooked, adding 1 teaspoon salt and a dash of cayenne

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