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X Italian Meat Dishes
Minuta alla Milanese #123 (Lamb's Sweetbread with Chablis and herbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ingredients

Lamb's sweetbread
Butter
Onions
Stock
Chablis
Salt
Lemon
Herbs
Cocks' combs
Fowls' livers



Directions

"Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size of a filbert,

flour and fry them slightly in butter and a small bit of

onion, add half a glass of Chablis, a cup of good stock,

and a bunch of herbs. Reduce the sauce, and thicken it with a tablespoonful of butter and flour fried together. Make a border of Risotto all' italiana (No. 190), and put the

sweetbread, together with the sauce in the centre."


Notes

This recipe (No. 123) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website....Photo: Mary Melfi.

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