Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls of lemon juice
- one tablespoonful to each pair
- one beaten egg to the sauce five minutes before removing from the stove
Directions
Clean the sweetbreads. Cook in boiling salted water with two tablespoonfuls of lemon juice (or one tablespoonful to each pair) until tender. When cold cut in small cubes and mix with sauce. Add one beaten egg to the sauce five minutes before removing from the stove. A couple of tablespoonfuls of finely chopped chicken can be used with the sweetbreads. Chicken or veal stock can be used with the milk to make the sauce, or the milk used alone.