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The 1918 Fanny Farmer Cookbook
5
4
Cutlets of Sweetbreads à la Victoria
pairs parboiled
sweetbreads
Slight grating
2
nutmeg
2
teaspoons lemon
juice
1
teaspoon finely
chopped parsley
/2 teaspoon salt
/8 teaspoon pepper
egg
cup Thick White Sauce
1
1
1
1
Chop the sweetbreads, of which there should be two cups; if not enough, add chopped
mushrooms to make two cups, then season. Add egg, slightly beaten, to sauce, and combine
mixtures. Cool, shape, crumb, and fry. Make a cut in small end of each cutlet, and insert in
each
a piece of cold boiled macaroni one and one−half inches long. Serve with Allemande Sauce.
5
5
Epigrams of Sweetbreads
Parboil a sweetbread, drain, place in a small mould, cover, and press with a weight. Cut in
one−half inch slices, and spread with the following mixture: Fry one−third teaspoon finely
chopped shallot in one and one−half tablespoons butter three minutes, add three tablespoons
chopped mushrooms, and cook three minutes; then add two and one−half tablespoons flour,
one−half cup stock, two tablespoons cream, one tablespoon Sherry wine, one egg yolk, and
salt and pepper to taste. Cool, dip in crumbs, egg, and crumbs, fry in deep fat, and drain.
5
6
Swedish Timbales
3
1
1
/4 cup flour
1
/2 cup milk
/2 teaspoon salt
1
egg
teaspoon sugar
tablespoon olive oil
1
Mix dry ingredients, add milk gradually, and egg slightly beaten; then add olive oil. Shape,
using
a hot timbale iron, fry in deep fat until crisp and brown; take from iron and invert on brown
paper to drain.
Chapter XXII − ENTRÉES
413
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