Sweetbreads a la Creme

Ris de Veau a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pairs of Sweetbreads
  • 10 Mushrooms
  • Tablespoonfuls of Butter


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