Reference > Farmer's Cookbook > ENTRÉES > Sweetbread Ramequins
  Martin’s Specialty Sweetbread à la Mont Vert  
CONTENTS · BIBLIOGRAPHIC RECORD

Sweetbread Ramequins

Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons butter, add three tablespoons flour, and pour on gradually one cup chicken stock. Reheat sweetbread in sauce and add one-fourth cup heavy cream and one and one-half teaspoons beef extract. Season with salt, paprika, and lemon juice. Fill ramequin dishes, cover with buttered crumbs, and bake until crumbs are brown.


CONTENTS · BIBLIOGRAPHIC RECORD
  Martin’s Specialty Sweetbread à la Mont Vert  
 
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