Reference > Farmer's Cookbook > SWEETBREADS > Sweetbread Cutlets with Asparagus Tips
  Braised Sweetbreads Eugénie Sweetbread with Tomato Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Sweetbread Cutlets with Asparagus Tips

Parboil a sweetbread, split, and cut in pieces shaped like a small cutlet, or cut in circular pieces. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and sauté in butter. Arrange in a circle around Creamed Asparagus Tips.


CONTENTS · BIBLIOGRAPHIC RECORD
  Braised Sweetbreads Eugénie Sweetbread with Tomato Sauce  
 
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