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The 1918 Fanny Farmer Cookbook
Sweetbread Cutlets with Asparagus Tips
Parboil a sweetbread, split, and cut in pieces shaped like a small cutlet, or cut in circular
Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and sauté in butter. Arrange in
circle around Creamed Asparagus Tips.
pieces.
a
1
2
Sweetbread with Tomato Sauce
Prepare as Sweetbread Cutlets with Asparagus Tips, sauté in butter or fry in deep fat, and
serve
with Tomato Sauce.
1
3
Sweetbread and Bacon
Parboil a sweetbread, cut in small pieces, dip in flour, egg, and crumbs, and arrange
alternately
with pieces of bacon on small skewers, having four pieces sweetbread and three of bacon on
each skewer. Fry in deep fat, and drain. Arrange in a circle around mound of green peas.
Chapter XV − SWEETBREADS
274
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