Reference > Farmer's Cookbook > ENTRÉES > Cutlets of Sweetbreads à la Victoria
  Lincoln Croquettes Epigrams of Sweetbreads  

Cutlets of Sweetbreads à la Victoria

2 pairs parboiled sweetbreads
Slight grating nutmeg
2 teaspoons lemon juice
1 teaspoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 cup Thick White Sauce

Chop the sweetbreads, of which there should be two cups; if not enough, add chopped mushrooms to make two cups, then season. Add egg, slightly beaten, to sauce, and combine mixtures. Cool, shape, crumb, and fry. Make a cut in small end of each cutlet, and insert in each a piece of cold boiled macaroni one and one-half inches long. Serve with Allemande Sauce.

  Lincoln Croquettes Epigrams of Sweetbreads  

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2015 · [Top 150] · Subjects · Titles · Authors · World Lit.