Sweetbreads Saute
From Delicate dishes, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Delicate dishes (1896), page 40. The excerpt below is the record exactly as published.
SWEETBREADS SAUTE. Parboil and blanch the sweetbreads ; cut them in Y^ lengthwise and each V2 into 2 pieces. Sprinkle with salt and pepper, beat an egg with i tablespoonful of water and dip the slices first in this, then in cracker dust and brown in the blazer with 2 tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.