Sauced poached sweetbreads from Joy of Cooking (Sixth edition 1975) (page 502) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wild rice; Vegetable soufflé; Vegetable timbales 1: spinach, broccoli or cauliflower timbale; White sauce 1: béchamel; White wine sauce; Egg-thickened velouté 2: Poulette sauce; Agrodolce sauce; Country hams: Virginia, Smithfield, Kentucky, etc; Canadian bacon 1; Patty shells (Bouchées)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for serving suggestions

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.