Sweetbreads, Croquettes of

Ingredients

• a cold dressed sweetbread
• its bulk in mushrooms
• egg beaten up
• garnish with parsley

Method

1. 1

   Cut sweetbread into quarter-inch dice and mix with diced mushrooms in thick white sauce.

2. 2

   Pour mixture onto a dish and cool.

3. 3

   Roll into balls or cork shapes, dip in beaten egg, and roll in breadcrumbs.

4. 4

   Fry in hot fat until crisp and browned.

5. 5

   Drain and serve on a hot napkin garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 430. The excerpt below is the record exactly as published.

Sweetbreads, Croquettes of. — Take a cold dressed sweetbread, cut it into quarter-inch dice, and mix with it its bulk in mushrooms which have been cut in the same way. Stir both together over a gentle fire in some very thick white sauce, and pour the mixture upon a dish. When quite cold, divide the mixture into portions of an equal size, roll these to the shape of balls <£r corks, dip them in egg beaten up with pepper, salt, and oil, and roll them in bread-crumbs. Fry in hot fat till they are crisp and lightly browned, drain them thorough- ly, serve op a hot napkin, and garnish with parsley

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