Reference > Farmer's Cookbook > ENTRÉES > Epigrams of Sweetbreads
  Cutlets of Sweetbreads à la Victoria Swedish Timbales  
CONTENTS · BIBLIOGRAPHIC RECORD

Epigrams of Sweetbreads

Parboil a sweetbread, drain, place in a small mould, cover, and press with a weight. Cut in one-half inch slices, and spread with the following mixture: Fry one-third teaspoon finely chopped shallot in one and one-half tablespoons butter three minutes, add three tablespoons chopped mushrooms, and cook three minutes; then add two and one-half tablespoons flour, one-half cup stock, two tablespoons cream, one tablespoon Sherry wine, one egg yolk, and salt and pepper to taste. Cool, dip in crumbs, egg, and crumbs, fry in deep fat, and drain.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cutlets of Sweetbreads à la Victoria Swedish Timbales  
 
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