Boiled Sweetbreads

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Blanch two heart sweetbreads.
  2. Wash the sweetbreads.
  3. Trim off the pipe from the sweetbreads.
  4. Boil the sweetbreads in milk and water with a little salt for half an hour.
  5. Drain the sweetbreads dry.
  6. When they are to be served to table, put over them some boiling benshamelle with a little parsley chopped very fine in it.
Original Text
Boiled Sweetbreads. Blanch two heart sweetbreads, wash and trim off the pipe, then boil them in milk and water with a little salt for half an hour; drain them dry, and when they are to be served to table put over them some boiling benshamelle with a little parsley chopped very fine in it.
Notes
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