Cutlets of Sweetbreads à la Victoria
A main that starts with pairs parboiled sweetbreads and finishes with lemon juice.
contains eggs
Ingredients
US
Metric
- 2 pairs parboiled sweetbreads
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Slight grating nutmeg
- 1 teaspoon finely chopped parsley
- 1 egg
- 1 cup Thick White Sauce
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 449 |
|---|---|
| Protein | 32.9 g |
| Fat | 33.2 g |
| Carbs | 3.1 g |
| Fiber | 0.1 g |
| Sodium | 1654 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States