Lamb Sweetbreads in Cases from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Clean and pare and blanch the Sweetbreads. Then set aside to cool. Lard nicely with very fine larding needles. Put two tablespoonfuls of butter in a saucepan and add the Sweetbreads. Pour over one ...
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Cooking tools:
- Larding needle
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 6 Lamb Sweetbreads
- 2 Tablespoonfuls of Butter
- A Glassful of Madeira Wine
- A Small Onion
- A Shallot
- 6 Mushrooms
- ½ Clove of Garlic
- A Tablespoonful of Chopped Parsley
- A Gill of Sauce Espagnole
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