{"id":4788,"slug":"braised-sweetbreads-marie-louise","title":"Braised sweetbreads, Marie Louise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sweetbreads","cold water","a sliced carrot","a sliced onion","a bay leaf","a clove","parsley in branches","a piece of salt pork rind","butter the size of half an egg","one cup of stock or broth","artichoke bottoms","a cup of cream sauce","a sherry glassful of dry sherry","chopped parsley"],"ingredients_norm":["sweetbread","cold water","carrot","onion","bay leaf","clove","parsley in branch","salt pork rind","butter the size of half egg","stock or broth","artichoke bottom","cream sauce","sherry glassful of dry sherry","parsley"],"steps":["Soak the sweetbreads in cold water for no less than three hours, changing the water two or three times. This draws all the blood from the sweetbreads.","Then put into à large pot, with plenty of cold water, and bring to the boiling point; then drench with cold water to cool.","In a saucepan put a sliced carrot, a sliced onion, a bay leaf, a clove, parsley in branches, a piece of salt pork rind, butter the size of half an egg, and one cup of stock or broth of any kind.","Place the sweetbreads on top, and place in oven and cook for half an hour, basting frequently. The sweetbreads should turn an even yellow.","Trim some artichoke bottoms, cut in half, and place the sweetbreads on top.","Mix the juice from the baked sweetbreads with a cup of cream sauce and a sherry glassful of dry sherry. Pour this over the top, sprinkle with chopped parsley, and return to oven for two minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w35:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9221df24682c45dbc1435aae4458d8cbbe98041e4ac3e9bb2bc84fd52a20a5d2","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/braised-sweetbreads-marie-louise"}