Sweetbreads with Mushrooms

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • cup boiled sweetbreads (cut in cubes)
  • 1 cup cream
  • 1 tablespoon butter
  • 1 scant cup stewed mushrooms, (cut in quarters)
  • 2 eggs, (yolks)
  • Salt and pepper to taste


Heat cream in a sauce pan, add sweet breads and mushrooms, the butter, pepper and salt and beaten yolks. Cook until thick, stirring constantly, and serve at once on buttered toast.