Reference > Farmer's Cookbook > ENTRÉES > Cutlets of Sweetbreads à la Victoria
  Lincoln Croquettes Epigrams of Sweetbreads  
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Cutlets of Sweetbreads à la Victoria

2 pairs parboiled sweetbreads
Slight grating nutmeg
2 teaspoons lemon juice
1 teaspoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 cup Thick White Sauce

Chop the sweetbreads, of which there should be two cups; if not enough, add chopped mushrooms to make two cups, then season. Add egg, slightly beaten, to sauce, and combine mixtures. Cool, shape, crumb, and fry. Make a cut in small end of each cutlet, and insert in each a piece of cold boiled macaroni one and one-half inches long. Serve with Allemande Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Lincoln Croquettes Epigrams of Sweetbreads  
 
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