Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of sherry
- one-half cup rich stock
- a pint of cooked peas through a sieve
- a cup of thick cream
- two sweetbreads
- three tablespoon- fuls of butter
- two good-sized slices of onion
- one carrot sliced
- one
- six fresh mushrooms
- two tablespoonf uls of flour
- pepper
- salt
Directions
Parboil two sweetbreads; melt three tablespoon- fuls of butter, saute the sweetbreads in it with two good-sized slices of onion and one carrot sliced. When browned remove the sweetbreads to a baking pan, add two tablespoonfuls of sherry, one-half cup rich stock, cook in the oven for half an hour, basting often. Mash a pint of cooked peas through a sieve, reheat, allowing the water to cook out of them, season with butter, pepper and salt, shape into nests (on the platter, one for each sweetbread). Arrange the sweetbreads in the nests and pour around them the following sauce :
ENTREES. 135
Saute six fresh mushrooms, cut in strips, in butter; stir in two tablespoonf uls of flour ; when bbnded with the butter add a cup of thick cream and the gravy left in the pan after cooking the sweetbreads. A nest of the whole peas may be used.