Sweetbreads, Braised with Spinach
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 183. The excerpt below is the record exactly as published.
six sweetbreads, as in No. 602, and serve with half a pint of hot Financiere sauce (No* 246). 604. Sweetbreads Braised with Sorrel. — The same as for No. 602, adding half a pint of hot puree of sorrel (No. 974). 605. Sweetbreads Braised aii Salpicon.— The same as for No. 602, adding half a pint of hot salpicon (No. 256). 606. Sweetbreads a la Soubise. — The same as for No. 602, adding half a pint of hot soubise (No. 250). 607. Sweetbreads Braised, with Spinach.— The same as for No. 602, adding half a pint of hot spinach
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