Sweetbread and oyster appetizer from The New York Times Heritage Cook Book (page 4) by Jean Hewitt

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

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

    Soak the sweetbreads for about 2 hours, before cooking, cleaning, and draining under weights for another 2 hours. Can substitute hot cooked puff paste shells for toast points.

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