1904 - The Blue Grass Cook Book

Creamed Sweetbreads

DDV CULINARY

Take blanched sweetbreads and cut them in small pieces and put in a saucepan
with 1 tablespoon of butter rolled in 1 tablespoon of flour,
slowly adding 1 pint of cream, and salt and pepper to taste.
Serve hot.

If preferred, mushrooms are a nice addition.