Cutlets of Sweetbreads à la Victoria


Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 pairs parboiled sweetbreads.
  • 2 teaspoons lemon juice.
  • ½ teaspoon salt.
  • teaspoon pepper.
  • Slight grating nutmeg.
  • 1 teaspoon finely chopped parsley.
  • 1 egg.
  • 1 cup Thick White Sauce.


    Chop the sweetbreads, of which there should be two cups; if not enough, add chopped mushrooms to make two cups, then season. Add egg slightly beaten to sauce, and combine mixtures. Cool, shape, crumb, and fry. Make a cut in small end of each cutlet, and insert in each a piece of cold boiled macaroni, one and one-half inches long. Serve with Allemande Sauce.