Sweetbreads Larded With Mushroom Sauce

Ris de Veau Pique aux Champignons

Preparation info

    • Difficulty

      Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Sweetbreads
  • A Carrot
  • 4 Thin Slices of Bacon
  • An</

Method

Soak the sweetbreads in clear, cold water as soon as you come from market, for they are so delicate that they spoil very easily. Wash well, to take off the blood; wash again in a clear cold water, and parboil them for ten minutes. Then drain them of all water, press them into shape and put them on a clean cloth on a table and cover with a plank and put a weight upon them to flatten. When cold,