To roast Sweetbreads

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

heart sweetbreads
yolk of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a toast
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

Blanch heart sweetbreads till half done, then wash and wipe them dry, cut off some of the pipe.
Put yolk of eggs on the tops with a paste brush, and strew fine breadcrumbs over.
Roast them gently till done and of a nice colour.
Serve them up with a toast under and melted butter poured over, together with some cullis sauce round.

Original Text

To roast Sweetbreads.

Blanch heart sweetbreads till half done, then wash and wipe them dry, cut off some of the pipe, put yolk of eggs on the tops with a paste brush, and strew fine breadcrumbs over. Roast them gently till done and of a nice colour, serve them up with a toast under and melted butter poured over, together with some cullis sauce round.

Notes

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