Sweetbread soup

(Recipe #12, page 30)

The sweetbread (calf’s sweetbread) is prepared as in Chapter One, General Preliminary Remarks and Definitions of Terms, cubed and cooked in butter and flour until yellow, then cooked for awhile in veal broth, then stirring in finely chopped parsley, mace, and egg yolks. This is also a soup that is suitable for the ill; in that case one must omit the spices, and the flour should be sweated with only a little butter.

[Note: Sweetbread consists of the gullet, neck, heart, liver, sometimes even the cheek, ear, “sublingual glands” of the tongue, and even the testicles. My mother always called these the innards.]


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