Sweetbreads with Cream Sauce

Ingredients

• the milk
• the bread crumbs
• the egg
• the butter
• the flour
• the cream
• the pepper
• the salt
• the nutmeg

Method

1. 1

   Dip the sweetbreads into the milk, roll them in the bread crumbs, and brush with beaten egg.

2. 2

   Heat clarified fat in a deep stew-pan, and when hot, drop in the sweetbreads.

3. 3

   Once they are pale-brown, remove and keep hot.

4. 4

   In a small pan, melt butter, stir in flour, add cream gradually, and then caramel.

5. 5

   Season with pepper, salt, and nutmeg, stir until boiling, and pour over the sweetbreads before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.

the milk, and then roll them in the bread crumbs, placing the crumbs on a sheet of paper. Beat well the egg on a plate, and brush the sweet- breads over with it, and again roll them in the crumbs. Heat in a deep stew-pan as much clarified fat as will cover the sweet-breads. When the smoke rises from the fat, drop in the sweet-breads. 102 VEGETABLES. The instant the sweet-breads take a pale-brown colour, remove them and keep them hot. Melt then in a small stew-pan the butter, stir in the flour, and when well mixed add by degrees the cream, and drop in the caramel ; season with the pepper, salt, and nutmeg ; stir all till boiling, and pour at once over the sweet-breads, and serve immediately. GENERAL REMARKS.— Bermuda and Spanish are applied to onions to indicate size — Bermuda signifying a small onion or of the size of a Bermuda onion, and Spanish onion meaning a large onion or of the size of a Spanish onion, although if these especial growths of onions are to be conveniently procured, they will be found of superior quality to the ordinary. Specified quantities of salt are given in the foregoing recipes in order to preserve proportions ; but the use of this seasoning may be governed by the respective palates of those for whom the dishes are prepared, keeping in mind that while more may be required by those who are excessively fond of salt, less is always safer, as to salt a dish is easy, while to freshen one that is over-salted and acrid therefrom is generally impossible. Harvey's and Worcestershire sauce being nearly the same, may be substituted for each other as convenience may require, but the result will be more satisfactory from using each as directed. The recipes throughout this work have been kept as nearly as possible to quantities for serving four persons, using such surplusage as must necessarily occur in the proper cooking of joints in the cold meat preparations. The etiquette of entries making one service to a person sufficient, the proportion of quantity has still been in a measure preserved, as these are generally served in odd numbers, five, seven, nine, etc. VEGETABLES. Spinach with Eggs. — For this provide four quarts of spinach, one table-spoonful of cream, one ounce of butter, four eggs, one tea-spoonful of lemon- juice, one grain of cayenne, one dessert-spoonful of salt, one salt-spoonful of pepper. The spinach must be thoroughly washed through three or four waters, and the stalks picked off. Put it when washed into a dry sauce-pan, sprinkle over it the salt

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