Sweetbreads with Champignons

Ingredients

• 1 can of champignons
• 1 set of sweetbreads
• 1/2 pint of clear soup
• 1 teaspoon of flour
• 1/2 teaspoon of brown flour
• 1/2 tablespoon of butter
• 1 wineglass of wine
• Salt and pepper to taste

Method

1. 1

   Cook sweetbreads thoroughly, then cook champignons with their liquor in a saucepan with clear soup.

2. 2

   Boil nearly an hour, season, add sweetbreads, butter, and flour.

3. 3

   Cook until thick, add wine last.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 25. The excerpt below is the record exactly as published.

1 table- spoon of butter rolled in 1 tablespoon of flour, slowly adding 1 pint of cream, and salt and pepper to taste. Serve hot. If preferred, mushrooms are a nice addition. FRIED SWEETBREADS WITH PEAS Stew the breads, but do not cut them up. Make a batter and dip the breads in and fry in hot lard. Cook the peas in salt water and serve with the breads. HOW TO BLANCH SWEET- BREADS Soak 3 hours in 3 different waters with 1 pinch of salt in each water. Drain, place in cold water, and boil till tender. Throw in cold water to whiten. Put in a cold place, and they are ready for general use. 78 THE BLUE GRASS COOK BOOK STEWED SWEETBREADS V, C. G. Boil the sweetbreads till tender enough to pick them to pieces, and take out the strings and hard pieces. Then put them on to stew with cream, seasoning with pepper, salt, and a very little mace. Then add a lump of butter with a few bread- crumbs and yolks of 2 eggs beaten light. Cook till thick as very thin mush. This recipe is for 2 pairs. SWEETBREADS WITH CHAM- PIGNONS E. D. P. 1 can of champignons, 1 set of sweetbreads, ^ pint of clear soup, 1 teaspoon of flour, ^ teaspoon of brown flour, ^ tablespoon of butter, 1 wineglass of wine. Salt and pepper to taste

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