cook in a moderate oven for about forty minutes. Baste well at
intervals. When nearly done remove the fat, add a little meat glaze
to enable the sweetbreads to be nicely glazed by the time they are
completed. Take up the sweetbreads, place them on the croutes, dish
up and keep warm. Strain the liquor, reduce well, brush over the
sweetbreads, and add the demi-glace to the liquor. In the meantime,
have ready some little tartlet or small dariole moulds lined with short
crust or rough puff-paste, baked a nice colour. Heat up the spinach
or sorrel, flavoured with a little of the sauce and well seasoned, fill the
baked crusts with this — use a forcing-bag for this to shape the puree
so as to give each a dome-shaped appearance— ornament tastefully
with strips of hard-boiled white of egg. Range these neatly round
the sweetbreads, pour a little of the sauce over the latter, serve the
remainder in a sauce-boat, and hand round with the dish.
877. Croquettes de His de Veau en Caisse ( Hot or Cold
Entree). — 6 oz. cooked sweetbread, 6 mushrooms, 2 oz. cooked ham
or tongue, 2 oz. butter, 1 small shallot, 1 dessertspoonful flour,
1 egg, a little stock, lemon-juice, chopped parsley, fried parsley, salt,
pepper and nutmeg, ^ pig’s caul, 8 to 10 oval paper souffle cases✪ Croquettes de His de Veau en Caisse.
Chop finely the ham or tongue and the mushrooms. Cut the
sweetbread into very small dice, or chop coarsely. Melt half an
ounce of butter in a stewpan, when hot put in the shallot finely
chopped, fry a little, stir in the flour, and cook whilst stirring for a
few minutes. Moisten gradually with about half a gill of rich stock,
let it come to the boil, then add the chopped meat, also a teaspoonful
of chopped parsley and a few drops of lemon-juice, bind with the
yolk of one egg. Season with pepper, salt, and a little grated nutmeg.
Let it get thoroughly hot, and spread on a plate to cool. Make up
into neatly-shaped even-sized oval shapes a little smaller than the
paper cases, wrap each carefully in a thin square of pig’s caul, fasten
the ends with a little white of egg, and let them stand for a few
minutes to set. Butter the inside of the paper cases. Fry sufficient
parsley to form little beds for each case. Melt the remainder of
butter in a saute-pan, put in the croquettes, and fry a golden colour
over a moderate fire, or in the oven. Wlfen done take up, drain well
on paper or cloth, put on a baking-tin, brush the surface of each
with liquid meat glaze, pass in the oven for another minute or two,
and place them on the beds of fried parsley in the paper cases.
Dish up when cold, and serve with a boat of tomato mayonnaise
(No. 297). These croquettes are equally nice served hot, in which
case a hot sauce, either piquante (No. 241), or tomato (No. 271),
sauce should be handed round at the time of serving.
878. Donnes feuilletes de His de Vea u . — 1 large or 2 small
sweetbreads, k pint rich stock, 1 gill supreme (No. 210) or Allemande
(No. 204) sauce, 8 preserved mushrooms, k lb. puff-paste (Chap.
XXIV.), 2 truffles, 1 tablespoonful grated Parmesan cheese, bread-
crumbs, k oz. butter, pepper, salt and nutmeg.
ENTREES CHAUDES BE VI ANDES ( HOT MEAT DISHES) 319
✪ Donnes feuilletes de His de Veau
Page 261 · 2 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
cook in a moderate oven for about forty minutes. Baste well at intervals. When nearly done remove the fat, add a little meat glaze to enable the sweetbreads to be nicely glazed by the time they are completed. Take up the sweetbreads, place them on the croutes, dish up and keep warm. Strain the liquor, reduce well, brush over the sweetbreads, and add the demi-glace to the liquor. In the meantime, have ready some little tartlet or small dariole moulds lined with short crust or rough puff-paste, baked a nice colour. Heat up the spinach or sorrel, flavoured with a little of the sauce and well seasoned, fill the baked crusts with this — use a forcing-bag for this to shape the puree so as to give each a dome-shaped appearance— ornament tastefully with strips of hard-boiled white of egg. Range these neatly round the sweetbreads, pour a little of the sauce over the latter, serve the remainder in a sauce-boat, and hand round with the dish.
877. Croquettes de Ris de Veau en Caisse ( Hot or Cold Entree). — 6 oz. cooked sweetbread, 6 mushrooms, 2 oz. cooked ham or tongue, 2 oz. butter, 1 small shallot, 1 dessertspoonful flour, 1 egg, a little stock, lemon-juice, chopped parsley, fried parsley, salt, pepper and nutmeg, ^ pig’s caul, 8 to 10 oval paper souffle cases.
Chop finely the ham or tongue and the mushrooms. Cut the sweetbread into very small dice, or chop coarsely. Melt half an ounce of butter in a stewpan, when hot put in the shallot finely chopped, fry a little, stir in the flour, and cook whilst stirring for a few minutes. Moisten gradually with about half a gill of rich stock, let it come to the boil, then add the chopped meat, also a teaspoonful of chopped parsley and a few drops of lemon-juice, bind with the yolk of one egg. Season with pepper, salt, and a little grated nutmeg. Let it get thoroughly hot, and spread on a plate to cool. Make up into neatly-shaped even-sized oval shapes a little smaller than the paper cases, wrap each carefully in a thin square of pig’s caul, fasten the ends with a little white of egg, and let them stand for a few minutes to set. Butter the inside of the paper cases. Fry sufficient parsley to form little beds for each case. Melt the remainder of butter in a saute-pan, put in the croquettes, and fry a golden colour over a moderate fire, or in the oven. When done take up, drain well on paper or cloth, put on a baking-tin, brush the surface of each with liquid meat glaze, pass in the oven for another minute or two, and place them on the beds of fried parsley in the paper cases. Dish up when cold, and serve with a boat of tomato mayonnaise (No. 297). These croquettes are equally nice served hot, in which case a hot sauce, either piquante (No. 241), or tomato (No. 271), sauce should be handed round at the time of serving.
878. Donnes feuilletes de His de Vea u . — 1 large or 2 small sweetbreads, k pint rich stock, 1 gill supreme (No. 210) or Allemande (No. 204) sauce, 8 preserved mushrooms, k lb. puff-paste (Chap. XXIV.), 2 truffles, 1 tablespoonful grated Parmesan cheese, breadcrumbs, k oz. butter, pepper, salt and nutmeg.
ENTREES CHAUDES BE VI ANDES ( HOT MEAT DISHES) 319
Records on this page
Croquettes de His de Veau en CaisseDonnes feuilletes de His de Veau