Sweetbreads Crepinettes

Crepinettes de Ris de Veau

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pairs of Sweetbreads
  • An Onion
  • A Bay Leaf
  • A Sprig of Thyme
  • ½ Clove of Garlic
  • A Tablespoonful Butter
  • A Teaspoonful of Prepared Mustard


Clean and parboil the Sweetbreads as already shown in recipe. Chop an onion very fine and place it in a saucepan with a tablespoonful of butter. Let them simmer without browning; add one bay leaf, one sprig of thyme, one-half clove of garlic, a teaspoonful of prepared mustard, and mix well. Then add a pint of water and stir well; then add the Sweetbreads which have been chopped very fine and formed into Crepinettes, or little fringed Balls, by patting with the hand; let them simmer for about fifteen minutes longer. Serve with any sauce, preferably a Cream Sauce.