Sweetbreads Crepinettes from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Clean and parboil the Sweetbreads as already shown in recipe. Chop an onion very fine and place it in a saucepan with a tablespoonful of butter. Let them simmer without browning; add one bay leaf, ...
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Ingredients
- 3 Pairs of Sweetbreads
- An Onion
- A Bay Leaf
- A Sprig of Thyme
- ½ Clove of Garlic
- A Tablespoonful Butter
- A Teaspoonful of Prepared Mustard
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