Sweetbreads Lowell Inn with Mushroom Sauce

Ingredients

• 6 (3-ounce) clusters veal sweetbreads
• 6 (%-inch) slices firm white bread
• 6 peppercorns
• 2 tablespoons lemon juice
• 1 cup fine cracker crumbs
• 1 cup flour
• ¥ cup oil
• 3 tablespoons minced parsley
• 2 tablespoons paprika
• 2 eggs
• 1 (8-ounce) bottle chutney
• 1 cup milk

Method

1. 1

   In a 6-quart saucepan, place the sweetbreads with the peppercorns and water to cover.

2. 2

   Add the lemon juice and boil over medium-high heat for 15 to 20 minutes until the sweetbreads turn white.

3. 3

   Drain and reserve stock for the Mushroom Sauce.

4. 4

   Clean the sweetbreads, coat in a mixture of crumbs and flour, and pan-fry in heated oil for 2 minutes on each side.

5. 5

   Dip bread slices in a wash of beaten eggs and milk, fry until golden.

6. 6

   Arrange fried bread on a platter, top with sweetbreads, pour Mushroom Sauce over, and garnish with almonds, parsley, and chutney.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 33. The excerpt below is the record exactly as published.

. SWEETBREADS LOWELL INN, MUSHROOM SAUCE 6 (3-ounce) clusters veal 6 (%-inch) slices firm sweetbreads white bread 6 peppercorns MUSHROOM SAUCE 2 tablespoons lemon juice (see next page) 1 cup fine cracker crumbs 6 sates toasted 1 cup flour Sane ial ¥ cupoil 3 tablespoons minced parsley 2 tablespoons paprika 2 eggs 1 (8-ounce) bottle chutney 1 cup milk

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