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Creamed Sweetbreads

Sweetbreads cooked in white sauce and served in patty cases.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Creamed Sweetbreads

Ingredients

Directions

Prepare

  1. Parboil the sweetbread.

  2. Cut it into ½ inch cubes or separate into small pieces.

Finish and serve

  1. Reheat the pieces in the white sauce.

  2. Serve in patty cases.

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

Sweetbread
Forms the main body of the dish, giving it a tender, delicate texture.
White sauce
Adds moisture and a creamy coating that holds the pieces together.

The step that matters

Parboil the sweetbread. Parboiling firms the delicate meat so it can be cut into neat pieces. Boiling it too long toughens the protein and makes it dry and rubbery.

“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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