Spaghetti with Sweetbreads and Mushrooms

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. Spaghetti
  • 1 lb. sweetbreads
  • ½ lb. fresh mushrooms
  • ¼ cup butter
  • 1 tablespoon flour
  • ½ cup milk or cream


Slide spaghetti without breaking it, in boiling salted water, gradually and boil 25 minutes and drain, melt 2 tablespoons of the butter in sauce pan, add the spaghetti, season with salt and Pepper to taste, mix well and pack into a well buttered mould and place where it will keep hot.

Boil the sweet breads and saute the mushrooms. To the butter in which the mushrooms were sauted, add the flour and when slightly browned add the milk or cream, cook until smooth.

Turn sphagetti out of mould in the center of a serving platter, around this arrange the sweetbreads and over this the mushrooms with the sauce.