Sweetbreads Simply Dressed (Entrée) from Modern Cookery for Private Families by Eliza Acton
In whatever way sweetbreads are dressed, they should first be well soaked in lukewarm water, then thrown into boiling water to blanch them, as it is called, and to render them firm. If lilted out a...
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Cooking tools:
- Stove
- Pot
- Mixing bowl
- Slotted spoon
Ingredients
- sweetbreads
- fresh spring water
- veal gravy
- lukewarm water
- water
- egg
- fricassee sauce
- cream
- lemon
- sweetbread
- butter
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