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Sweetbread Fricassee

A savory dish of sweetbreads simmered in a butter‑cornstarch gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sweetbread Fricassee

Ingredients

Directions

Prepare the sweetbreads

  1. Wash and remove the thin skin from the sweetbreads.

  2. Cover the sweetbreads with cold water and bring to a boil for 15 minutes.

  3. Transfer the sweetbreads to cold water for 10 minutes to firm them up.

  4. Keep the boiling water hot, then return the sweetbreads to it and bring to a boil again.

Make the gravy and serve

  1. In a separate bowl, cream the butter and stir in the cornstarch.

  2. Add the butter mixture to the gravy and simmer for 1 minute.

  3. Serve the sweetbreads with the gravy poured over them.

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.

Explore the science

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Butter
Adds richness and a smooth mouthfeel to the gravy.
Cornstarch
Thickens the gravy as it simmers, giving it body and a glossy texture.

The step that matters

Returning the sweetbreads to the boiling water. Bringing the sweetbreads back to a boil after the cold-water shock must be done gently and with the water kept hot, so the meat firms and stays tender rather than toughening from prolonged high heat.

“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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