Sweetbreads with Mushrooms

Ingredients

• one pair sweetbreads
• two tablespoons chopped mushrooms
• three tablespoons butter
• two and one-half tablespoons flour
• one-half teaspoon salt
• one-eighth teaspoon paprika
• one cup milk
• one-fourth cup mushroom liquor
• one teaspoon lemon juice
• the yolks of two eggs
• one teaspoon finely chopped parsley

Method

1. 1

   Parboil sweetbreads and cut in dice.

2. 2

   Cook mushrooms in butter for five minutes.

3. 3

   Add flour mixed with salt and paprika, then gradually pour in milk and mushroom liquor.

4. 4

   Add sweetbread dice and lemon juice.

5. 5

   Just before serving, add egg yolks and parsley.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.

Sweetbreads with Mushrooms Parboil one pair sweetbreads and cut in dice. Cook two tablespoons chopped mushrooms in three tablespoons butter, five minutes. Add two and one-half tablespoons flour, mixed with one-half teaspoon salt and one-eighth teaspoon paprika, and pour on gradually one cup milk and one-fourth cup mushroom liquor. Add the sweetbread dice and one teaspoon lemon juice. Just before serving, add the yolks of two eggs and one teaspoon finely chopped parsley

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