Lamb Sweetbreads in Cases

Riz de Veau d’Agneau en Petites Caisses

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Lamb Sweetbreads
  • 2 Tablespoonfuls of Butter
  • A Glassful of Madeira Wine
  • A Small Onion
  • A Shallot
  • 6 Mushrooms
  • ½ Clove of Garlic
  • A Tablespoonful of Chopped Parsley
  • A Gill of Sauce Espagnole


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 glass of Madeira Wine, cover well with the onion, shallot, mushrooms, clove of garlic and parsley all minced very fine. Cover with a piece of buttered paper and set in the oven and let them cook for ten minutes or until they are a nice golden brown color. Then take out of the oven and lay the Sweetbreads on a dish. Set the saucepan back on the stove and add a gill of Sauce Espagnole. Let all cook for five minutes. Have ready six nice small boxes of buttered paper; pour a little of the gravy in the bottom of each case, then place a Sweetbread in each and set in a baking dish; set the dish in the open oven for five minutes; then arrange a napkin nicely in a dish, set the cases of Sweetbreads upon it and send to the table hot.