Sweetbreads Fritters à la Marinade

Ingredients

• 2 pairs of blanched sweetbreads
• 1 even tablespoonful salt
• Ys teaspoonful white pepper
• the juice of 1 lemon
• 2 onions cut into slices
• a sprig of thyme
• a few branches of fresh parsley
• the yolks of 2 eggs
• 1 gill of milk
• 2 heaping tablespoonfuls flour
• 1 tablespoonful melted butter
• the 2 whites beaten to a stiff froth

Method

1. 1

   Cut sweetbreads in halves, season with salt, pepper, and lemon juice.

2. 2

   Marinate with onions, thyme, and parsley for 1 hour.

3. 3

   Dust with flour, dip in batter, and fry until golden brown.

4. 4

   Serve with sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 200. The excerpt below is the record exactly as published.

2 pairs of blanched sweetbreads into halves, season them with 1 even tablespoonf ul salt, Ys teaspoonful white pepper, the juice of 1 lemon ; lay them 298 MEATS. in a covered dish with 2 onions cut into slices, a sprig of thyme and a few branches of fresh parsley ; cover and let stand 1 hoar. Then remove, wipe off with a clean towel, dust lightly with flour, dip into the batter (described below), drop into boiling fat, and fry like crullers to a delicate brown color. Bemove with a skim- mer, lay on a sieve, then arrange on a hot dish with a bunch of fried parsley in the center ; serve with AUemande or b6chamel sauce. Batter : Mix the yolks of 2 eggs with 1 gill of milk, add 2 heaping tablespoonf uls flour, y^ teaspoonful salt, 1 tablespoonful melted butter (measured after it is melted); add lastly the 2 whites beaten to a stiff froth

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