Sweetbreads with Mushrooms

Ingredients

• One pair sweetbreads
• One dozen mushrooms
• Half pint cream
• One gill mushroom liquor
• One tablespoonful butter
• One tablespoonful flour
• Yolks of two eggs
• Salt
• white pepper

Method

1. 1

   Cook the butter and flour together over boiling water, pour upon them the cream and mushroom liquor.

2. 2

   Stir until smooth, and lay in the sweetbreads.

3. 3

   Let them cook three minutes, put in the chopped mushrooms and seasoning, and add the beaten yolks of the eggs very slowly, stirring all the time.

4. 4

   Cook two minutes after the eggs are in, and serve.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 13. The excerpt below is the record exactly as published.

SWEETBREADS WITH MUSHROOMS. One pair sweetbreads. Parboil, blanch, and slice them. One dozen mushrooms, chopped coarsely. Half pint cream. One gill mushroom liquor. One tablespoonful butter. One tablespoonful flour. Yolks of two eggs. Salt and white pepper

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