Sweetbreads, Olive Sauce

Ingredients

• one pair sweetbreads
• two tablespoons butter
• one teaspoon finely chopped onion
• three tablespoons flour
• one cup brown stock
• one dozen olives from which the stones have been removed

Method

1. 1

   Prepare and sauté sweetbreads.

2. 2

   Cook butter with onion until slightly browned.

3. 3

   Add flour and cook until well browned.

4. 4

   Gradually pour in brown stock, then add olives.

5. 5

   Cook three minutes, season, and pour around sweetbreads.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.

Sweetbreads, Olive Sauce Prepare and saute one pair sweetbreads. Cook two tablespoons butter with one teaspoon finely chopped onion, until slightly browned. Add three tablespoons flour, and cook until well browned. Pour on gradually one cup brown stock, then add one dozen olives from which the stones have been removed

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