The Times Picayune Publishing Company

Lamb Sweetbreads in Cases

Riz de Veau d’Agneau en Petites Caisses

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Lamb Sweetbreads
  • 2 Tablespoonfuls of Butter
  • A Glassful of

Method

Clean and pare and blanch the Sweetbreads. Then set aside to cool. Lard nicely with very fine larding needles. Put two tablespoonfuls of butter in a saucepan and add the Sweetbreads. Pour over one