To Prepare the Sweetbread. — Blanch and trim the
sweetbread as directed on p. 242, then cut it in
neat shoes or escalopes. Lay these between the
folds of a cloth, put a tin or dish on the top, and
press them with a light weight until cold. Then
coat them with flour and saute them in hot butter
until brown on both sides and well cooked.
Potato Cups. — Peel 2 or 3 large potatoes and cut
slices from them about \ inch in thickness and
corresponding in number to the pieces of sweet-
bread. Scoop out the centre from these rounds so
as to form a cup, and trim them round with a knife.
Place the little cups in a saute or frying pah in one
single layer, cover them with cold water and add a
little salt. Bring to the boil over the fire, simmer
for 2 or 3 minutes, and pour off the water. Then
put a small piece of butter into each cup, sprinkle
' with pepper and salt, and finish the cooking in the
oven.
To Prepare the Tomatoes. — Wipe them, remove
the stalks and cut them in halves or quarters
according to size. Squeeze out the seeds and
watery part from the centre, and lay the pieces on
a greased tin. Put a few small pieces of butter
on the top, sprinkle with pepper and salt, and bake
a few minutes in a hot oven or cook under the
grill of a gas stove.
Soubise Sauce. — See Recipe 742.
Gravy. — Pour away the butter from the saucepan
in which the sweetbread was cooked, pour in a
little good gravy or stock and bring to the boil,
rubbing down the browning from the pan. Add a
small piece of glaze if necessary, and season with
pepper and salt. Stir in a small piece of butter
at the last, but do not boil again.
To Serve. — Arrange the potato cups on a hot
dish, and fill them with soubise sauce. Place a
piece of sweetbread on the top of each and over
the sweetbread a piece of tomato. Sprinkle with
a little chopped parsley and strain the gravy over
and round.
Sufficient for 6 or 7 persons.
1120. Timbale of Sweetbreads (Timbale
de Ris
Pastry.
About 1 gill white sauce.
1 or 2 cooked sweet-
breads.
de Veau)
1 yolk of egg.
1 oz. ham or tongue.
A few mushrooms.
Seasonings✪ Timbale of Sweetbreads.
Make some pastry according to Recipe 1445, and
let it lie for some time. Meanwhile prepare the
mixture for filling the timbale. Cut one or two
cooked sweetbreads into small pieces, removing all
fat and skin. Mix with them a few cooked mush-
rooms cut in shreds, and a small piece of cooked
ham or tongue, also cut in shreds. A little truffle
may be added if wished. Have ready a little good
white sauce to which the yolk of an egg has been
added, moisten the sweetbread mixture with this,
but on no account must it be made too moist or it
will burst through the pastry and spoil the timbale.
A little extra sauce can always be served separately
if desired. Allow the mixture to become quite cold
before using it.
Page 434 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Prepare the Sweetbread. — Blanch and trim the sweetbread as directed on p. 242, then cut it in neat shoes or escalopes. Lay these between the folds of a cloth, put a tin or dish on the top, and press them with a light weight until cold. Then coat them with flour and saute them in hot butter until brown on both sides and well cooked.
Potato Cups. — Peel 2 or 3 large potatoes and cut slices from them about \ inch in thickness and corresponding in number to the pieces of sweetbread. Scoop out the centre from these rounds so as to form a cup, and trim them round with a knife. Place the little cups in a saute or frying pan in one single layer, cover them with cold water and add a little salt. Bring to the boil over the fire, simmer for 2 or 3 minutes, and pour off the water. Then put a small piece of butter into each cup, sprinkle with pepper and salt, and finish the cooking in the oven.
To Prepare the Tomatoes. — Wipe them, remove the stalks and cut them in halves or quarters according to size. Squeeze out the seeds and watery part from the centre, and lay the pieces on a greased tin. Put a few small pieces of butter on the top, sprinkle with pepper and salt, and bake a few minutes in a hot oven or cook under the grill of a gas stove.
Soubise Sauce. — See Recipe 742.
Gravy. — Pour away the butter from the saucepan in which the sweetbread was cooked, pour in a little good gravy or stock and bring to the boil, rubbing down the browning from the pan. Add a small piece of glaze if necessary, and season with pepper and salt. Stir in a small piece of butter at the last, but do not boil again.
To Serve. — Arrange the potato cups on a hot dish, and fill them with soubise sauce. Place a piece of sweetbread on the top of each and over the sweetbread a piece of tomato. Sprinkle with a little chopped parsley and strain the gravy over and round.
Sufficient for 6 or 7 persons.
1120. Timbale of Sweetbreads (Timbale
de Ris
Pastry.
About 1 gill white sauce. 1 or 2 cooked sweetbreads.
de Veau)
1 yolk of egg.
1 oz. ham or tongue. A few mushrooms. Seasonings.
Make some pastry according to Recipe 1445, and let it lie for some time. Meanwhile prepare the mixture for filling the timbale. Cut one or two cooked sweetbreads into small pieces, removing all fat and skin. Mix with them a few cooked mushrooms cut in shreds, and a small piece of cooked ham or tongue, also cut in shreds. A little truffle may be added if wished. Have ready a little good white sauce to which the yolk of an egg has been added, moisten the sweetbread mixture with this, but on no account must it be made too moist or it will burst through the pastry and spoil the timbale. A little extra sauce can always be served separately
if desired. Allow the mixture to become quite cold before using it.
Records on this page
Timbale of Sweetbreads