Skip to main content
Main

Sweetbread and Mushroom Coquilles

A baked dish of boiled sweetbreads and mushrooms in cream dressing topped with buttered cracker crumbs and grated cheese.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Sweetbread and Mushroom Coquilles

Ingredients

Directions

Prepare the sweetbreads

  1. Boil sweetbreads until tender.

  2. Remove skins and pipes.

  3. Toss sweetbreads in cold water to harden them.

  4. Cut sweetbreads into small pieces.

Make the filling

  1. Add mushrooms cut into small pieces.

  2. Cover with rich cream dressing.

  3. Season well with salt, paprika, and plenty of butter.

  4. Put the mixture into ramekins.

Top and bake

  1. Cover with buttered cracker crumbs and grated cheese.

  2. Set in a pan with a little hot water.

  3. Put in the oven to brown.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

Explore the science

What each ingredient does

Sweetbreads (in the method)
Provide the main meaty texture; cooling after boiling firms them for cutting.
Mushrooms (in the method)
Add savory flavor and moisture to the filling.
Cream dressing (in the method)
Makes a rich, moist sauce that binds the filling together.
Butter (in the method)
Adds richness and fat, and helps the crumbs brown.
Cracker crumbs (in the method)
Form a crisp, golden topping when baked.
Grated cheese (in the method)
Melts over the top and browns for added savory flavor.

The step that matters

Set in a pan with a little hot water. The water bath moderates the oven heat so the cream dressing warms gently and stays smooth rather than curdling or drying out before the topping browns.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes