Sweetbreads a la Creme

Ris de Veau a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pairs of Sweetbreads
  • 10 Mushrooms
  • Tablespoonfuls of Butter
  • Tablespoonfuls of Flour
  • A Pint of Cream
  • Salt and White Pepper to Taste


Clean and parboil the Sweetbreads for twenty minutes. Then remove all veins and nerves and chop the meat into pieces of an inch and a half. Chop the mushrooms very fine indeed. Put the butter in a saucepan, and when it melts, add the flour, being careful not to let it brown. When perfectly smooth, add the milk and stir constantly till it boils. Add the chopped mushrooms and simmer for five minutes. Season well to taste with salt and white pepper. Add the Sweetbreads and cook for five minutes longer and serve hot. At luncheons and dinners the Sweetbreads a la Creme are served in small silver shells or fancy paper cases.