Creamed Sweetbreads
Ingredients
Directions
Prepare
Parboil the sweetbread.
Cut it into 1½ inch cubes or separate into small pieces.
Finish and serve
Reheat the sweetbread in the white sauce.
Serve on toast, with croquettes, or as a filling for patty cases.
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
- Sweetbread
- The main protein; parboiling firms it so it holds its shape when cut and reheated.
- White sauce
- Adds moisture and a creamy coating that binds the sweetbread pieces together.
The step that matters
Reheat the sweetbread in the white sauce. Parboiling has already cooked the sweetbread, so it only needs to warm through. Gentle heat in the sauce keeps it tender and prevents it from toughening or drying out.
“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 Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.