Sweetbreads Larded With Mushroom Sauce from The Picayune's Creole Cook Book by The Times Picayune Pu
Soak the sweetbreads in clear, cold water as soon as you come from market, for they are so delicate that they spoil very easily. Wash well, to take off the blood; wash again in a clear cold water, ...
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Cooking tools:
- Larding needle
- Stove
- Pot
- Mixing bowl
- Colander
- Kitchen towel
- Cutting board
Ingredients
- 6 Sweetbreads
- A Carrot
- 4 Thin Slices of Bacon
- An Onion
- ½ Can of Mushrooms
- A Tablespoonful of Flour
- A Tablespoonful of Butter
- A Sprig of Thyme
- 3 Bay Leaves
- A Wineglassful of Madeira, or Sherry
- 2 Pints of Consomme
- Salt
- Pepper
- Croutons
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