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Sweetbreads Imperial
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Do not boil after adding yolks.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 23. The excerpt below is the record exactly as published.
1 pair of sweetbreads in salt water for 2 hours; boil until tender with just enough water to cover them well, 62 PORTLAND WOMAN'S EXCHANGE COOK BOOK remove all skinny portion and break into small pieces. Add contents of 1 pint can of mushrooms. Heat in double boiler 1 cup cream, blend thoroughly 1 tablespoon of butter with 2 level tablespoons sifted flour and stir in 4 tablespoons. cold milk. Pour hot cream gradually oh blended butter and flour and return all to stove and cook for 15 minutes. Add to sweetbreads and mushrooms 1 level teaspoon salt, and when ready to serve 2 tablespoons sherry. Mildred Waite. Sweetbreads Imperial. Let sweetbreads stand in cold water to draw all the blood for 2 hours. Then parboil and cool off. Slice them in a pan with a piece of butter and a few mushrooms sliced. When fried to a golden color, add cream that has been boiled pre- viously. Let boil for 2 minutes, and add the yolks of 3 eggs and a gill of sherry
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