Sweetbreads a la Creme from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean and parboil the Sweetbreads for twenty minutes. Then remove all veins and nerves and chop the meat into pieces of an inch and a half. Chop the mushrooms very fine indeed. Put the butter in a ...
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Ingredients
- 3 Pairs of Sweetbreads
- 10 Mushrooms
- 1½ Tablespoonfuls of Butter
- 1½ Tablespoonfuls of Flour
- A Pint of Cream
- Salt and White Pepper to Taste
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