Sweet-bread Soup
Ingredients
Directions
Prepare the sweetbreads
Prepare the sweetbreads as you would for any other cooking method.
Add enough water to cover the sweetbreads and season with coarse sea salt.
Once cooked, remove the sweetbreads from the liquid and let them cool.
Make the soup
Chop the sweetbreads finely and return them to the liquid.
Bring the mixture to a boil.
In a separate bowl, beat the egg with cold water.
Pour the hot soup quickly over the egg while stirring to prevent curdling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Provide the main meaty body and texture of the soup.
- Egg
- Thickens the soup gently and gives it a richer, silkier body when tempered.
The step that matters
Pouring the hot soup over the egg. Adding the hot liquid quickly while stirring spreads the heat evenly, so the egg warms gradually instead of scrambling into curdled lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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