Home › Meats › Sweetbread Croquettes

Sweetbread Croquettes

2 Sweetbreads 1/4 Pint Cream 1 Teaspoon Butter 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/4 Teaspoon Onion Juice 1 Tablespoon Barley Flour 1 Egg 1 Dozen Mushrooms (dried and chopped) 1 Teaspoon Parsley (fine) Wash and parboil the sweetbreads, then put in cold water. Remove outside skin and all membrane; then with silver knife chop in small pieces and measure; there should be ½ pint.

Put the cream in a saucepan, rub the butter and flour together; stir with cream until it is a smooth paste; add the yolk of the egg and the sweetbread.

Mix and cook one minute. Take from the fire, add the mushrooms, chopped fine; add the salt, pepper, parsley and onion juice, well mixed. When cool form into croquettes; roll into beaten eggs and bread crumbs and fry in hot lard.