Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 3 small
- 2 large sweetbreads
- salt
- pepper
- lemon juice
Directions
Mrs. A. R. Moore.
3 small, or 2 large sweetbreads.
I boiled chicken.
I large tablespoonful of flour.
I pint of cream.
^ cupful butter.
I tablespoonful of onion juice.
I tablespoonful of chopped parsley.
I teaspoonful of mace.
Juice of ^ a lemon; salt and pepper to taste.
IvCt the sweetbreads stand in boiling water 10 minutes. Grind very fine with the chicken, and add seasoning. Put the butter in a stew pan with the flour; when it bubbles, add the cream gradually; then add the chopped mixture, and stir until thoroughly heated. Take from the fire, add the lemon juice and set away to cool. When cold, roll into shape. Dip into beaten eggs thinned with milk, then into cracker crumbs. Let them stand until dry, when dip again in eggs and finally into bread crumbs, not too fine. All the crumbs should first be salted and peppered. Fry quickly in boiling fat.
Pure, delicate, strong— Virot's Extracts.