Omelet with Sweetbreads
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- a half can of chopped mushrooms
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This is a very good way to make sweetbreads do double duty.
- Boil a pair of sweetbreads until they are tender.
- Remove the membrane, cut them into slices;
- make a cream sauce.
- Add the sweetbreads, and, if you like, a half can of chopped mushrooms.
- Make a six-egg omelet, arrange the slices of sweetbread around the omelet and pour over the cream sauce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board