From: The Thorough Good Cook

Entrees: 22. Sweetbread Pie

Lay a puff paste, half an inch thick, at the bottom of a dish, and forcemeat round the sides. Cut the sweetbreads in pieces according to the size of the pie, place them in first; then some artichoke bottoms cut into four pieces each; next some cocks'-combs and morels, tops of asparagus, and fresh mushrooms, yolks of hard eggs, and forcemeat balls. Season the whole with pepper and salt. Put in plenty of water, cover the pie, and bake it two hours. On taking it out, pour in some rich veal gravy, thickened with cream and flour.

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