Timbales, Sweetbread

Ingredients

• 4 ozs. of cooked sweetbreads
• 4 ozs. of cooked lean ham
• 1 oz. of butter
• t/z oz. of onion
• 2 ozs. of mushrooms
• half a pint of cream
• a table-spoonful of flour
• salt
• pepper

Method

1. 1

   Line moulds with quenelle force-meat.

2. 2

   Brown onion and mushrooms in butter, then add cream mixed with flour.

3. 3

   Simmer for 3-5 minutes, then combine with sweetbreads and ham.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 435. The excerpt below is the record exactly as published.

Timbales, Sweetbread. — Line the moulds with a quenelle force-meat. For the filling take 4 ozs. each of cooked sweetbreads and cooked lean ham, both cut into dice. Put I oz. of butter in a saucepan ; add t/z oz. of onion cut up very small ; in this brown 2 ozs. of mushrooms, also cut very small. In another saucepan boil half a pint of cream and stir in a table-spoonful of flour, add salt and pepper

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