Photo: Andrew Ridley
Ingredients
- salt
- paprika
Directions
1
Mrs. Paul M. Hooven.
2
1 lb. sweetbreads. 1 can mushrooms.
3
Boil sweetbreads till tender; remove skins and pipes. After they have been tossed in cold water to harden them, cut into small pieces, add mushrooms cut in small pieces, and cover with a rich cream dressing; season well with salt, paprika, and plenty of butter. Put into ramekins and cover with buttered cracker crumbs and some grated cheese; set in a pan with a little hot water and put in the oven to brown.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive