869. His de Yean d Vlndienne {Sweetbread, Indienne
Style).— 1 'pair heart sioeetbreads, -k pint good stock, border of
chicken quenelle meat {No. 403).
Steep the sweetbreads in cold water for one or two hours.
Blanch them in one quart of cold water, bring them to a boil. As
soon as they become firm and round without being hard, take them
out of the water, remove the pipe, and press them well between two
dishes till cold. Then fold each one in a buttered paper and braise
them in half a pint of good stock for half an hour. After this time
take them up and set them aside to cool. When cool cut them in
slices with a sharp knife, dish up on a border of chicken quenelle
meat, and pour the curry sauce over. Serve plain boiled rice in the
centre.
870. R is de Yean d la Jardiniere. — 2 heart sweetbreads,
larding -bacon, 2 slices streaky bacon, a small bouquet of herbs,
1 onion sliced, 1 carrot sliced, 2 cloves, a fete peppercorns, aromatic
seasoning, salt, 1 gill rich stock, meat glaze {No. 247), oz. butter,
jardiniere garnish {No. 471), a croute of bread✪ Sweetbreads a la Jardiniere.
Trim the sweetbreads, and steep them in cold water for a few
hours, blanch them — viz. bring them to the boil in slightly salted
water — cool them, and press them between two plates or dishes, writh
a weight on top. Lard the best sides of the sweetbreads with strips
of larding-bacon. Put the bacon (cut small), the onion, carrot, butter,
herbs, cloves and peppercorns in a saute- or braising-pan, arrange the
sweetbread on top (larded sides upwards). Heat over a bright fire
for several minutes, then moisten with the stock, add salt, pepper,
and aromatics to taste, cover with buttered paper, and cook in the
oven from thirty to forty minutes. Baste frequently. During the
process of braising, sprinkle the top of the sweetbreads occasionally
with liquefied meat glaze. When done transfer the sweetbreads into
another pan. Bemove the fat from the liquor, add a little more
meat glaze ; reduce to half glaze, and strain over the sweetbreads.
Have ready a hot dish, place upon it a fried bread croute, dress the
sweetbreads well upon this. Sauce over carefully and garnish with
jardiniere. The dish is then ready for serving.
316
THE NEW CENTURY COOKERY BOOK
871. His de Veau d la Toulouse. — Braised larded sweet-
bread, served with slices of sweetbread, truffles, chicken quenelles,
cocks’ combs, prepared in Allemande sauce (No. 204). Garnish with
fancy shapes of fried bread croutons.
872. IHs de Veau a la Louis JPhilippe. — 1 large or 2 small
sweetbreads, 6 oz. ham, 1 oz. blotter, 1 oz. parsley butter, 8 mush-
rooms, 1 small onion, 1 teaspoonful powdered herbs, 2 tablespoonfuls
bread-crumbs, 2 yolks of eggs, 1 large truffle, 6 oysters, pepper, and
salt, i pint sauce Madere (No. 237 a). ✪ His de Veau a la Louis Philippe
Page 258 · 3 recipe records on this page
Presented as published in 1901. 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
869. Ris de Veau à l'Indienne (Sweetbread, Indienne Style).— 1 pair heart sweetbreads, -k pint good stock, border of chicken quenelle meat {No. 403).
Steep the sweetbreads in cold water for one or two hours. Blanch them in one quart of cold water, bring them to a boil. As soon as they become firm and round without being hard, take them out of the water, remove the pipe, and press them well between two dishes till cold. Then fold each one in a buttered paper and braise them in half a pint of good stock for half an hour. After this time take them up and set them aside to cool. When cool cut them in slices with a sharp knife, dish up on a border of chicken quenelle meat, and pour the curry sauce over. Serve plain boiled rice in the centre.
870. Ris de Veau à la Jardinière. — 2 heart sweetbreads, larding -bacon, 2 slices streaky bacon, a small bouquet of herbs, 1 onion sliced, 1 carrot sliced, 2 cloves, a fete peppercorns, aromatic seasoning, salt, 1 gill rich stock, meat glaze {No. 247), oz. butter, jardiniere garnish {No. 471), a croute of bread.
Trim the sweetbreads, and steep them in cold water for a few hours, blanch them — viz. bring them to the boil in slightly salted water — cool them, and press them between two plates or dishes, with a weight on top. Lard the best sides of the sweetbreads with strips of larding-bacon. Put the bacon (cut small), the onion, carrot, butter, herbs, cloves and peppercorns in a saute- or braising-pan, arrange the sweetbread on top (larded sides upwards). Heat over a bright fire for several minutes, then moisten with the stock, add salt, pepper, and aromatics to taste, cover with buttered paper, and cook in the oven from thirty to forty minutes. Baste frequently. During the process of braising, sprinkle the top of the sweetbreads occasionally with liquefied meat glaze. When done transfer the sweetbreads into another pan. Remove the fat from the liquor, add a little more meat glaze ; reduce to half glaze, and strain over the sweetbreads. Have ready a hot dish, place upon it a fried bread croute, dress the sweetbreads well upon this. Sauce over carefully and garnish with jardiniere. The dish is then ready for serving.
871. Ris de Veau à la Toulouse. — Braised larded sweetbread, served with slices of sweetbread, truffles, chicken quenelles, cocks’ combs, prepared in Allemande sauce (No. 204). Garnish with fancy shapes of fried bread croutons.
872. Ris de Veau à la Louis Philippe. — 1 large or 2 small sweetbreads, 6 oz. ham, 1 oz. blotter, 1 oz. parsley butter, 8 mushrooms, 1 small onion, 1 teaspoonful powdered herbs, 2 tablespoonfuls bread-crumbs, 2 yolks of eggs, 1 large truffle, 6 oysters, pepper, and salt, i pint sauce Madere (No. 237 a).
Records on this page
Sweetbreads a la JardiniereSweetbreads Indienne StyleHis de Veau a la Louis Philippe