Sweetbreads, Royal

Ingredients

• one pound of sweetbreads
• twenty small heads of fresh mushrooms
• two ounces of butter
• half a pint of cleaned and well-washed oyster crabs
• one-half pint of cream
• yolks of three eggs
• a small cup of cream
• season with salt and pepper
• half a glass of dry amontillado sherry wine

Method

1. 1

   Parboil sweetbreads, remove skins, and slice.

2. 2

   Sauté with mushrooms in butter, season, and simmer.

3. 3

   Add oyster crabs and simmer again.

4. 4

   Add cream, thicken with egg yolks mixed with cream, and serve in a chafing dish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 212. The excerpt below is the record exactly as published.

Sweetbreads, royal Roast leg of lamb, mint sauce String beans Stewed tomatoes St. Francis potatoes Sliced tomatoes French pastry Coffee . Eggs Bennett. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown. Broiled quail on toast. Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of buttered toast, put a spoonful of maitre d'hotel butter on top of each, and garnish with watercress and lemons cut in half. Consomme national. Cut some plain ; green, and red royal in small stars, and serve in hot consomme. Sweetbreads, royal. Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a saute pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and well- washed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a glass of dry amon- tillado sherry win

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