Sweetbreads with Cream Sauce

Ingredients

• one tablespoonful of salt
• Half a pint of Cream
• cover them with stock
• buttered paper
• prepare the mushrooms
• lemon-juice
• a little vegetable, carrot, celery, onion, and small bouquet garni
• an addition of green peas or haricots verts

Method

1. 1

   Wash the sweetbreads and cover them with cold water, add salt, and boil for ten minutes.

2. 2

   Wash again in cold water, press under weight until cold, remove gristle, and place in a stewpan covered with stock and vegetables.

3. 3

   Cover with buttered paper and simmer for about 45 minutes.

4. 4

   Prepare sauce with mushrooms, butter, flour, and stock, boil, then add cream, lemon juice, and seasoning.

5. 5

   Strain sauce and add mushrooms.

6. 6

   Serve sweetbreads on fried bread with sauce.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 40. The excerpt below is the record exactly as published.

Half a pint of Cream. Vegetables. Well wash the sweetbreads and cover them with cold water, add one tablespoonful of salt, and put them on the fire to boil for ten minutes. "Wash them again in cold water, and press them under a weight until cold ; then take out the gristle, put them in a stewpan, and cover them with stock in which is a little vegetable, carrot, celery, onion, and small bouquet garni. Cover with a buttered paper and simmer gently about three-quarters of an hour; prepare the mushrooms, and with the trimmings of the mushrooms, the butter, flour, and stock, make a sauce, and let it well boil, then add the cream, lemon-juice, and seasoning. Strain the sauce and add mushrooms. Dish the sweet- breads on a croustade of fried bread, and cover with the sauce. An addition of green peas or haricots verts

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