Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
300
Calories
34g
Protein
15g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 butter
- one-half cup of chicken stock
- half cup of mushrooms if you wish
- a tablespoonful of lemon juice five minutes
- salt
- pepper
Directions
1
Simmer sweetbreads in boiling salted water, with a tablespoonful of lemon juice five minutes ; then cut in small cubes. Melt two tablespoonfuls of butter, add to it two of flour and one-half cup of chicken stock, the same amount of cream. Season with salt and pepper. Cook ten minutes, add the sweetbreads, and a half cup of mushrooms if you wish ; fill the pep- pers, cover with buttered crumbs. Bake and serve on rounds of toast.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive