Swiss Fried Sweetbreads

Ingredients

• a pinch of salt
• Dip in beaten egg
• roll in grated Swiss cheese
• and fine bread-crumbs
• in a little hot butter
• garnished with parsley

Method

1. 1

   Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices.

2. 2

   Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot butter to a golden brown.

3. 3

   Serve hot, garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

Swiss Fried Sweetbreads. Blanch the sweet breiids and sprinkle with salt and pepper ; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and iiae bread-crumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley. 3.— Japanese Chicken. Cut 3 spring chickens into pieces at the joints ; season with salt, ginger, pepper and curry-powder and let fry in hot olive- oil until brown. Remove the chicken ; add ^ cup of chopped leeks, }4 pint of Japanese sauce, ^ cup of chrysanthemum flowers, 3 chopped red peppers, some bamboo sprouts shaved thin and }4 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with i cup of cocoanut juice. Let all simmer until the chicken November is tender. Serve on a platter with a border of cooked rice and garnish with fried paisley. 3. — Hindu Venison. Cook some venison, well seasoned, until tender and slice thin. Peel and slice a apples and 1 Spanish onion ; season and fry until a light brown. Add i cooked carrot sliced thin, some savory herbs, and I cup of mutton broth ; cover and let cook fifteen minutes. Then mix J^ ounce of butter with J^ tablespoonful of curry-powder and I tablespoonful of lemon-juice ; add to the sauce with the sliced venison ; cover and let simmer ten minutes ; then add t tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon. 4. — Spanish Tongue. Boil a beef tongue until tender ; take off the outer skin. Then rub with butter and the beaten yolk of an egg ; put in a baking- dish. Add J^ cup of the water In which the tongue was cooked, }4 glass of wine and ^ can of mushrooms. Sprinkle with November salt and pepper and let bake until brown. Serve garnished with the mushrooms. 5.— English Pigeon Pie. Clean aud season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with i onion, 2 sprigs of paisley and i bay-leaf. Then line a deep pie-dish with a rich paste ; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot. 6. — Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with i small chopped onion in a table- spoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with I egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. ^. — Swedish Cabbage. Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible November until tender. Then add some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot. 8. — Spanish Fried Fish. Season and slice red fish; roll in flour and fry until brown. Then heat i table- spoonful of butter; add I chopped onion and I cup of tomatoes; let fry; add i tablespoonful of flour and i cup of water; also some parsley, salt, pepper and i bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice. - g. — German Spiced Rabbit. Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat I tablespoonful of dripping ; add the slices of rabbit and i sliced onion, z bay-leaves, a few peppercorns, a sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote. November 10. — English Layer Cake. Bake 3 layers of sponge-cake ; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vaailla. XI. — Dutch Rice Pudding. Mix I cup of rice in 2 cups of milk ; add I tablespoonful of butter, the yolks of 4 eggs, the juice of ^ lemon, i cup of sugar and nutmeg to taste, }i cup of chopped raisins, ^ cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold, la, — Polish Poached Eggs. Boil yi cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add I tablespoonful of butter and i tablespoon- ful of sugar to the sauce ; let boil up and pour over the eggs. Serve on buttered toast. November 13.— Belgian Sweet Potato Pur^ BchI 4 sweet potatoes until soft. Mashtm- til Binooth with i tablespoonful of butter, a beaten eggs, i tablespoonful of brown sugar, X teaspoonful of cinnamon and ^ cup of milk. Beat well. Put in a buttered pud- ding-dish ; pour over some melted butter ; let bake until brown. Serve hot with broiled steak. 14. — Spanish Codfish. Parboil i cup of shredded codfish j heat 3 tablespoonfuls of butter ; add 1 chopped onion and 2 cups of tomatoes ; let fry. Add i tablespoonful of flour; stii until thickened. Then add i cup of water, pepper and chopped parsley ; let boil well ; add the codfish. Let simmer one-half hour. Serve on buttered toast. 15. — Halibut a la Toulonaise. Slice the fish; season highly withsalt, pep* per, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing. November i6^ewish stewed Goose. Clean and cut a (at goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with i sliced onion, 2 doves of garlic, 1 bay-leaf, thyme and a few pepper- corns ; add the' juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce. 17.— Polish Rice Pudding. Heat I quart of milk ; add i cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, ^ of a grated nutmeg and the yolks of 6 eggs well beaten with t cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish ; let bake until done. Then beat the whites to a stiff froth with 3 tablespoon fuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce. 18. — Vienna Dumplings. Mix a eggs and J^ cup of water, a pinch of salt and enough flour to make a stiff bat- November t&. Then drop by the ublespoonful into boiling salted water until they rise to the sur- face. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings. 19.— Bavarian Sauerkraut. Cook 1 pounds of fresh pork ; season with salt and pepper ; add 2 bay-leaves and a few cloves. When half done, add i quart of sauerkraut and let cook one hour. Add i cup of wine and i tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings, 30.'— Chicken Croquettes a la Rdne. Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and i well-beateo eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs

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