Lamb Sweetbreads in Cases

Name: Lamb Sweetbreads in Cases (Riz de Veau d’Agneau en Petites Caisses)
Cuisine: United States
Ingredients: 6 Mushrooms; A Gill of Sauce Espagnole; 6 Lamb Sweetbreads; ½ Clove of Garlic; A Tablespoonful of Chopped Parsley; 2 Tablespoonfuls of Butter; A Shallot; A Small Onion; A Glassful of Madeira Wine

Riz de Veau d’Agneau en Petites Caisses

Preparation info

Difficulty
Medium

Appears in

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

Americas
United States
Starter
Gluten-free
New Orleans

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