Recipes > Meat > Sweetbreads > Sweetbreads a la Poulette

Sweetbreads a la Poulette


Simmer the sweetbreads for thirty or forty minutes; blanch them, then cut or break them in pieces and place them on a dish. Pour over them a Bechamel or a Poulette sauce. Mushrooms and chopped truffles may be added if desired.


The Century Cook Book (1901).


Print recipe/article only

comments powered by Disqus