Sweetbreads Sauté

Ingredients

• 2 large sweetbreads
• 1 % ounces butter
• season with salt
• dust lightly with flour
• dip into beaten egg
• cover with fine-sifted bread crumbs
• lay two pieces of buttered toast
• garnish with water cress

Method

1. 1

   Prepare and blanch the sweetbreads as directed.

2. 2

   Season with salt, dust with flour, dip in beaten egg, and cover with bread crumbs.

3. 3

   Melt butter in a saucepan, add sweetbreads, cover, and cook slowly for 30 minutes, turning once.

4. 4

   Serve on buttered toast and garnish with watercress.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 199. The excerpt below is the record exactly as published.

Sweetbreads Saat6. — Procure 2 large sweetbreads, prepare and blanch as in foregoing recipe ; season with salt, dust lightly with flour, dip into beaten egg, and cover with fine-sifted bread crumbs. Melt 1 % ounces butter in a low saucepan just large enough to receive them ; as soon as the butter is melted put in the sweet- breads, cover and cook slowly 30 minutes, turning them carefully once during that time. When ready to serve lay two pieces of buttered toast on a warm dish, dress the sweetbreads over them, and garnish with water cress

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