Sweetbreads en Casserole

Ingredients

• 2 pair sweetbreads
• 1/2 cup celery, onion and carrot, chopped
• 12 lardoons salt pork
• 6 mushroom caps
• 4 tablespoons butter
• 1/2 cup thick cream
• 1 cup veal broth
• Salt and paprika
• 1 pint cooked peas

Method

1. 1

   Let the sweetbreads stand an hour or longer in cold water, changing the water several times and removing unedible portions; drain, cover with boiling water, and let simmer ten minutes; let chill in cold water; then draw into the best side of each lardoons of fat salt pork.

2. 2

   Melt the butter in a frying pan and in this brown the sweetbreads; set in the casserole; add veal broth (highly seasoned with half a cup of cut celery, onion and carrot, tied in a muslin for removal) to half cover the sweetbreads; cover with lid and let simmer in the oven nearly an hour.

3. 3

   Sauté mushroom caps in butter and add these to the casserole; let cook fifteen minutes, when the broth should be well reduced; add cream, salt and paprika to season and hot cooked peas, letting the peas settle to the bottom of the dish and drawing the sweetbreads and mushrooms above them.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 178. The excerpt below is the record exactly as published.

SWEETBREADS EN CASSEROLE 2 pair sweetbreads Vi cup celery, onion and carrot, chopped 12 lardoons salt pork 6 mushroom caps 4 tablespoons butter i/2 cup thick cream 1 cup veal broth Salt and paprika 1 pint cooked peas

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