Lamb’s Sweetbreads in Shells. — Boil sixteen Lamb’s
Sweetbreads, taking care not to overdo them ; when cold,
cut them into dice, and mix with them a third of their
quantity of cooked mushrooms✪ Lamb’s Sweetbreads in Shells, and keep them covered.
Pour into a saucepan a little bechamel sauce, let it re-
duce, gradually introducing into it the cooking-stock of
the Lamb’s Sweetbreads, so as to get half a brown sauce.
When it thickens and coats the spoon, put the sweetbreads
and mushrooms in with it, and take the preparation off the
fire at once. Procure some large table-shells, fill them
with the mixture, smoothing it on the top, sprinkle
grated breadcrumb over, pour 1 table-spoonful of warmed
butter in each, and bake till browned in a quick oven.
Fig. 1036. Lamb’s Sweetbreads in Shells✪ Lamb’s Sweetbreads in Shells.
Arrange the shells on a fancy paper over a dish, and
serve. See Fig. 1036.
Lamb’s Sweetbreads with Villeroy Sauce. — Select the
required quantity of sweetbreads, blanch and put them
in a stewpan, adding broth to half their height, boil till
tender and the gravy is reduced. Put the sweetbreads
between two plates, and let them be till cold. Cut each
sweetbread in two, dip them in villeroy sauce, and put
them on a baking-sheet. When the sauce has cooled on
them, take them off the baking-sheet with the aid of a
knife, roll them in breadcrumbs, dip them in beaten egg,
then roll in breadcrumbs again, and fry in boiling fat✪ Lamb’s Sweetbreads with Villeroy Sauce ;
when nicely browned all over, drain, arrange them on a
hot dish, and serve.
Stewed Lamb’s Sweetbreads. — Blanch the sweetbreads
and steep them in cold water for half-an-hour, then put
them in a stewpan with some button-onions, boiled asparagus-
tops, and a small piece of mace ; season to taste until salt
and pepper. Knead loz. of butter with flour, put it in
until the sweetbreads, and let them simmer at the side of
the fire for half-an-hour. Beat the yolks of two eggs
together with h teacupful of cream and 1 table-spoonful
For details respecting Culinary Processes, Utensils , Sauces, dec. , referred to, see under their special heads.
824
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Lamb — continued.
of finely- chopped parsley, and stir them in with the sweet-
breads. Grate in a small quantity of nutmeg✪ Stewed Lamb’s Sweetbreads, and stir
the sauce at the side of the fire for a few minutes but do
not let it boil again or the eggs will curdle. When ready,
put the sweetbreads on a hot dish, pour the sauce over,
and serve.
Stewed larded Lamb’s Sweetbreads. — Clean the sweet-
breads, steep them in cold water for one hour, then partially
boil them. Drain and leave them till cold ; out of some
fat bacon cut some lardoons, and lard the sweetbreads down
the middle with them ; lard them down each side with
strips of lemon-peel and at each end with a small piece
of pickled cucumber. Put 1 table-spoonful of flour and
the same quantity of mushroom powder in a saucepan,
and pour in gradually 1 pint of veal gravy; stir it over
the fire till thickened and boiling, then put in the sweet-
breads, season with a little lemon-juice and 1 pinch of
cayenne pepper, and stew them gently for twenty minutes.
When cooked, put the sweetbreads on a hot dish, pour the
gravy over them, garnish with cut lemons, and serve.
Page 250 · 5 recipe records on this page
Presented as published in 1892. 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
Lamb’s Sweetbreads in Shells. — Boil sixteen Lamb’s Sweetbreads, taking care not to overdo them ; when cold, cut them into dice, and mix with them a third of their quantity of cooked mushrooms, and keep them covered. Pour into a saucepan a little bechamel sauce, let it reduce, gradually introducing into it the cooking-stock of the Lamb’s Sweetbreads, so as to get half a brown sauce. When it thickens and coats the spoon, put the sweetbreads and mushrooms in with it, and take the preparation off the fire at once. Procure some large table-shells, fill them with the mixture, smoothing it on the top, sprinkle grated breadcrumb over, pour 1 table-spoonful of warmed butter in each, and bake till browned in a quick oven.
Fig. 1036. Lamb’s Sweetbreads in Shells.
Arrange the shells on a fancy paper over a dish, and serve. See Fig. 1036.
Lamb’s Sweetbreads with Villeroy Sauce. — Select the required quantity of sweetbreads, blanch and put them in a stewpan, adding broth to half their height, boil till tender and the gravy is reduced. Put the sweetbreads between two plates, and let them be till cold. Cut each sweetbread in two, dip them in villeroy sauce, and put them on a baking-sheet. When the sauce has cooled on them, take them off the baking-sheet with the aid of a knife, roll them in breadcrumbs, dip them in beaten egg, then roll in breadcrumbs again, and fry in boiling fat ; when nicely browned all over, drain, arrange them on a hot dish, and serve.
Stewed Lamb’s Sweetbreads. — Blanch the sweetbreads and steep them in cold water for half-an-hour, then put them in a stewpan with some button-onions, boiled asparagustops, and a small piece of mace ; season to taste until salt and pepper. Knead 1 oz. of butter with flour, put it in until the sweetbreads, and let them simmer at the side of the fire for half-an-hour. Beat the yolks of two eggs together with h teacupful of cream and 1 table-spoonful
For details respecting Culinary Processes, Utensils , Sauces, dec. , referred to, see under their special heads.
Lamb — continued.
of finely- chopped parsley, and stir them in with the sweetbreads. Grate in a small quantity of nutmeg, and stir the sauce at the side of the fire for a few minutes but do not let it boil again or the eggs will curdle. When ready, put the sweetbreads on a hot dish, pour the sauce over, and serve.
Stewed larded Lamb’s Sweetbreads. — Clean the sweetbreads, steep them in cold water for one hour, then partially boil them. Drain and leave them till cold ; out of some fat bacon cut some lardoons, and lard the sweetbreads down the middle with them ; lard them down each side with strips of lemon-peel and at each end with a small piece of pickled cucumber. Put 1 table-spoonful of flour and the same quantity of mushroom powder in a saucepan, and pour in gradually 1 pint of veal gravy; stir it over the fire till thickened and boiling, then put in the sweetbreads, season with a little lemon-juice and 1 pinch of cayenne pepper, and stew them gently for twenty minutes. When cooked, put the sweetbreads on a hot dish, pour the gravy over them, garnish with cut lemons, and serve.
Records on this page
Lamb’s Sweetbreads in ShellsLamb’s Sweetbreads in ShellsLamb’s Sweetbreads with Villeroy SauceStewed Lamb’s SweetbreadsLamb's-Tail Soup