Roasted Sweetbreads
Ingredients
Directions
Blanch the heart sweetbreads until half cooked.
Wash and dry the sweetbreads.
Cut off some of the pipe.
Brush the tops with egg yolk.
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.
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