Sweetbreads in Pastry with Peas
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 229. The excerpt below is the record exactly as published.
Sweetbreads in Pastry with Peas Ris en Pate feuilletee, aux Petits Pois Boil sweetbreads in water, sherry, bay leaves, pepper, and salt for about eighteen minutes; leave in the juice until cold. Then cut the sweetbreads as near as possible in half-moon style; roll out puff paste very thin; put the sweetbread on the pastry; double pastry over; cut out with the fluted biscuit cutter, allowing about one and a half inches on the side
Cook this with the app: pantry check, scaling, and the assistant.