Sweetbreads with Peas

Ingredients

• one pair sweetbreads
• three-fourths cup canned peas
• three tablespoons butter
• three tablespoons flour
• three-fourths teaspoon salt
• one-eighth teaspoon paprika
• one cup milk
• one-half cup cream

Method

1. 1

   Parboil sweetbreads and cut in cubes.

2. 2

   Drain and rinse peas, then add to sweetbreads.

3. 3

   Melt butter, add flour mixed with salt and paprika, then gradually pour in milk.

4. 4

   Reheat sweetbreads and peas in sauce, and just before serving add cream.

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 Peas Parboil one pair sweetbreads and cut in cubes. Drain three-fourths cup canned peas from their liquor, rinse, and add to sweetbreads. Melt three tablespoons butter, add three table- spoons flour, mixed with three-fourths teaspoon salt and one-eighth teaspoon paprika. Pour on IOO Sweetbreads gradually one cup milk. Reheat sweetbreads and peas in sauce, and just before serving add one-half cup cream. Sweetbreads, Spanish Style Parboil one pair sweetbreads, and cut in slices. Cook two tablespoons butter, with one-half shallot finely chopped, one-fourth green pepper, freed from seeds and finely chopped, and two tomatoes, skinned and cut in pieces, ten minutes. Add one cup cold boiled potatoes, cut in cubes, and the sweetbreads. Season with salt and pepper. Sweetbreads and Bacon Cut thin slices of bacon in strips. Put into a hot blazer, and fry until brown. Remove bacon, and use fat in pan for saut&ng sweetbreads. Parboil sweetbreads, and cut in one-third inch slices. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saut6 until deli- cately browned. Drain and serve with bacon. Sweetbreads with Tomato Sauce Parboil sweetbreads, cut in one-third inch slices, and dip in crumbs, egg and crumbs. Put into a hot, buttered blazer, and saut6 until delicately browned, using enough butter to pre- vent burning. Serve with Tomato Sauce. IOI Chafing Dish Possibilities Tomato Sauce Cook one cup canned tomatoes with one tea- spoon sugar, one-eighth teaspoon pepper, and a bit of bay leaf, five minutes. Strain and add one-half cup brown stock. Brown two table- spoons butter, add three tablespoons flour

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