Sweetbreads with Green Peas

Ingredients

• a pair of sweetbreads
• 1 even teaspoonful seasoning salt
• iVs ounces butter
• 1 pint of young green peas
• Vs pint boiling water
• V/2 teaspoonful sugar
• Y, ounce butter
• Ys teaspoonful cornstarch
• Ys teaspoonful salt
• 1 teaspoonful fine-chopped parsley
• serve with small boiled potatoes

Method

1. 1

   Blanch sweetbreads, season with salt.

2. 2

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

3. 3

   In another saucepan, boil peas with water and sugar until done.

4. 4

   Mix butter with cornstarch, add to peas, season, and stir until smooth.

5. 5

   Serve sweetbreads on a dish, pour peas over them, and accompany with boiled potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 200. The excerpt below is the record exactly as published.

Sweetbreads with Green Peas. — Blanch a pair of sweet- breads as directed, season with 1 even teaspoonf ul seasoning salt ; melt iVs ounces butter in a low saucepan, put in the sweetbreads, cover and cook slowly 30 minutes, turning them occasioually. Place 1 pint of young green peas in a saucepan ; add Vs pint boil- ing water, V/2 teaspoonful sugar, cover and boil till done. Mix Y, ounce butter with Ys teaspoonful cornstarch, add it to the peas, stir until smooth, season with Ys teaspoonful salt and 1 teaspoon- ful fine-chopped parsley. Dress the sweetbreads on a warm dish, pour the peas over them, and serve with small boUed potatoes. Sweetbreads prepared in this way may be served on toast or witk croiitons. Sweetbreads Frit6 k la Marinidre.— Gut 2 pairs of blanched sweetbreads into halves, season them with 1 even tablespoonf ul salt, Ys teaspoonful white pepper, the juice of 1 lemon ; lay them 298 MEATS. in a covered dish with 2 onions cut into slices, a sprig of thyme and a few branches of fresh parsley ; cover and let stand 1 hoar. Then remove, wipe off with a clean towel, dust lightly with flour, dip into the batter (described below), drop into boiling fat, and fry like crullers to a delicate brown color. Bemove with a skim- mer, lay on a sieve, then arrange on a hot dish with a bunch of fried parsley in the center ; serve with AUemande or b6chamel sauce. Batter : Mix the yolks of 2 eggs with 1 gill of milk, add 2 heaping tablespoonf uls flour, y^ teaspoonful salt, 1 tablespoonful melted butter (measured after it is melted); add lastly the 2 whites beaten to a stiff froth, then use as directed above. Scallops of Sweetbreads with Mushrooms.— Cut 2 pairs of blanched sweetbreads into oval scallops ; melt 2 ounces of butter in a small saucepan, season the scallops with 1 teaspoonful season- ing salt ; put them into the butter, add the juice of Vs lemon, Vi teaspoonful grated nutmeg, cover and stew 10 minutes ; add 1 tea- spoonful fine-chopped parsley, remove from fire, and set aside. Prepare V, pint of thick AUemande sauce, mix it with Vj cupful fine-chopped cooked chicken meat from the breast. When the scallops are nearly cold cover each one with this preparation ; set for 1 hour in a cool place. Then dip them into beaten egg and fine sifted bread crumbs ; fry them in deep, hot fat to a delicate brown; drain on blotting-paper or napkin. Arrange in a close circle on a warm dish, pour in the center 1 pint of stewed button mushrooms, and serve. Sweetbreads h la Fonchonette.— Separate 2 large pairs of blanched sweetbreads into small pieces and put them into a sauce- pan ; add 12 small mushrooms cut into quarters, 2 sliced truffles, 1 even teaspoonful seasoning salt, a pinch of Cayenne pepper, and 1 gill of Bhine wine ; cover and cook 10 minutes. Mix the yolks of 4 eggs with ly, gill of cream, add it to the sweetbreads, stir a few minutes over the fire without boiling, and serve with finger rolls. VBAL. 299 Sweetbreads & la BSarnaise. — Lard the upper part of 2 large blanched and prepared sweetbreads with fine strips of lard<* ing pork ; lay in a small roasting pan with one thin slice of larding pork under each one ; season with 1 eyen teaspoonf ul salt ; add 2 slices of onions, the same of carrots, and a small bouquet ; cover with buttered paper, place the pan in a medium-hot oven to roast — 15 minutes ; then add Y^ cupful white broth, baste occasionally, lifting the paper and replacing it each time ; roast 35 minutes. In the meantime prepare a sauce B^amaise, put the sauce on a warm dish, dress the sweetbreads over it, and serve. In place of B^amaise sauce, sweetbreads may be served with different sauces, such as sauce AUemande, cream bechamel, Colbert, duchess, mush- room, truffle, princess, etc. They are then named after the sauce with which they are served. Sweetbread Cutlets. — Cook y^ gill each of fine chopped onion and mushrooms in 1 tablespoonful butter 3 minutes ; add lYt tablespoonful flour and 1 cupful chicken broth ; stir and cook to a thick sauce; add the yolk of 2 eggs and 1 pint of fine-cut cooked sweetbreads ; stir and cook a few minutes, season with salt and pepper, spread the mixture on a flat dish, and when cold form in outlet molds, dip in beaten egg, cover with bread crumbs, and fry in deep, fat ; serve with tomato sauce. Sweetbreads Demiglace.— Blanch and cool under a weight 3 pairs of sweetbreads

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