Fritot of Sweetbread

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 5 min Total: 5 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the fritot

a sweetbread blanched, braised, and pressed ↝ Sweetbreads [Liver and organ meats]
a teaspoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a sprinkling of chopped parsley ↝ Parsley, raw [Not included in a food category]
frying batter ↝ Turkey sticks, breaded, battered, fried [Poultry Products]
clean boiling fat

For garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Take a sweetbread blanched, braised, and pressed.
When cool cut it straight through and stamp it out with a round cutter about one and a half inches in diameter.
Put these into a basin and season with a teaspoonful of salad oil and a few drops of lemon juice and a sprinkling of chopped parsley.
Let it lie in this for about one hour.
Dip each piece separately into frying batter.
Drop them into clean boiling fat.
Fry for about five minutes till a pretty golden colour.
Take up and dish en couronne, on a dish paper or napkin.
Serve with fried parsley in the centre.

Original Text

Fritot of Sweetbread.
(Fritot de Ris de Veau.)
Take a sweetbread blanched, braised, and pressed, and when cool cut it straight through and stamp it out with a round cutter about one and a half inches in diameter, put these into a basin and season with a teaspoonful of salad oil and a few drops of lemon juice and a sprinkling of chopped parsley; let it lie in this for about one hour, then dip each piece separately into frying batter, and drop them into clean boiling fat, fry for about five minutes till a pretty golden colour, then take up and dish en couronne, on a dish paper or napkin; serve with fried parsley in the centre.

Notes

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