Sweetbreads in Shells

Ingredients

• 2 pairs of sweetbreads
• 1 can of champignons
• 1 heaping tablespoon of butter
• 1 tablespoon flour
• 1 cup of cream or milk
• ½ cup of sherry wine
• a dash of cayenne pepper

Method

1. 1

   Soak sweetbreads in cold salt water for 1 hour, then parboil.

2. 2

   Cut sweetbreads and champignons into small pieces.

3. 3

   Cook champignons for 30 minutes.

4. 4

   In a saucepan, blend butter and flour, then add champignon liquor gradually.

5. 5

   Stir constantly, then add cream or milk, salt, and cayenne.

6. 6

   Cook to a thick sauce, then add sherry, champignons, and sweetbreads.

7. 7

   Fill shells and bake until chestnut brown.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 99. The excerpt below is the record exactly as published.

Sweetbreads in Shells. Put 2 pairs of sweetbreads in cold salt water for 1 hour, then parboil them. Have 1 can of champignons and same amount of sweetbreads, 1 heaping tablespoon of butter, 1 tablespoon flour, 1 cup of cream or milk and the champignon liquor. Cut sweetbreads in small pieces. Let champignons cook 30 minutes. Put the butter in a saucepan, add flour, then champignon liquor gradually. Stir constantly to prevent lumping. Add cream or milk slowly, salt and a dash of cayenne pepper. Cook to a thick sauce, then add % cup of sherry wine

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