No. 914 — Sweetbreads in a Creamy Cheese Sauce
English historical translation of Molokhovets recipe No. 914 from the 1901 Russian cookbook, retaining original methods and measures.
Soak two Russian pounds of sweetbreads in water for two hours, then simmer for about half an hour in boiling water. Take out, plunge into cold water and remove the sinews.
Lard the sweetbreads on all sides with ½ Russian pound of finely cut pork fat.
Melt ½ spoonful of butter in a saucepan, add one grated onion and stir in ½ spoonful of flour. Fry lightly and dilute with one glass of broth.
Add ½ cup of grated cheese, a little salt, pepper and nutmeg, and one glass of cream. Add the sweetbreads, cover and cook until tender.
Transfer to a platter and pour over the same sauce. The original says a handful of peeled finely cut champignons, shelled crayfish tails and a spoonful of crayfish butter may also be added, referring to No. 1341.