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Sweetbreads with Spinach Purée
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Ingredients
- Cold boiled veal sweetbreads3 pieces
- Cold thick béchamel sauce1 cup
- Egg and breadcrumbsas needed
- Spinach purée (boiled and mashed with butter)½ kg
- Potato purée½ kg
- Tomato sauce1 cup
- Plenty of ghee for deep-fryingas needed
- Salt and pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 320, protein 28, fat 16, carbs 14, fiber 3, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared