Cut oflE the round
top, and scoop out the crumb of the loaf,
leaving three-quarters of an inch of bread all
round, and at the bottom. Pare away the crust
and dip the case into oiled butter. Put it in
the oven till it begins to harden, then again
dip it in butter, and place it again in the oven
till it acquires a little colour, when it wiU be
ready for use. Traie to bake the sweetbreads,
about half an hour.
Sweetbreads, Minced, in Paper
Cases. — Take some cold dresssed sweetbreads,
and cut them into dice. Take an equal
quantity of mushrooms and cut them up also.
Stew the mushrooms in butter, and add a slice
of fat bacon, the sweetbreads, and a little
parsley, pepper, and salt. One or two shal-
lots may be added if liked. Simmer over a
gentle fire till the mushrooms are done enough.
Drain off the fat, take out the parsley, and
place the preparation in small paper cases
which have been thoroughly oiled. Sprinkle a
pinch of savoury herbs on the top, and cover
each one with finely-grated bread-crumbs.
Put the cases in the oven for a moment that
they may be thoroughly heated, squeeze into
each a few drops of lemon-juice, add a spoonful
of rich gravy, and serve very hot. Dish the
minced sweetbreads on a napkin. Time to
simmer the mixture, about a quarter of an
hour.
Sweetbreads, Patties of .—Cold dressed
sweetbread, if cut into quarter-inch dice and
prepared according to the directions already
given for making sweetbread croquettes, may be
used for filling small patties or vol-au-vent
cases. They should be put into the oven for a
minute or two to make them quite hot, and
served on a hot napkin. This mince may also
be enclosed in a circular piece of pastry of the
size of a crown piece, and fried in hot fat till
the pastry is sufficiently cooked. They should
then be drained and piled on a napkin.
Sweetbreads, Pie of. — Take two or
more fresh sweetbreads. Soak, blanch, and
cool them, then cut each one into three pieces,
and simmer them in white stock with about
two dozen mushrooms. Let them simmer for a
quarter of an hour. Lay them in a dish, put
the mushrooms among them, and also six or
eight veal forcemeat balls, the green tops of a
quarter of a hundi-ed sticks of asparagus, and
the hard-boiled yolks of thi-ee or four eggs.
Thicken the gravy with white thickening,
add pepper and salt if required, and pour it
over the meat. Lay slices of fat bacon on the
top of the meat, cover all with good pastry, and
bake the pie in a moderately-heated oven.
Time, according to size. Probable cost of sweet-
breads, Is. 6d. to 5s. each. ✪ Sweetbreads, Larded (a la Financiere)
Page 1947 · 3 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
Cut oflE the round top, and scoop out the crumb of the loaf, leaving three-quarters of an inch of bread all round, and at the bottom. Pare away the crust and dip the case into oiled butter. Put it in the oven till it begins to harden, then again dip it in butter, and place it again in the oven till it acquires a little colour, when it wiU be ready for use. Traie to bake the sweetbreads, about half an hour.
Sweetbreads, Minced, in Paper Cases. — Take some cold dressed sweetbreads, and cut them into dice. Take an equal quantity of mushrooms and cut them up also. Stew the mushrooms in butter, and add a slice of fat bacon, the sweetbreads, and a little parsley, pepper, and salt. One or two shallots may be added if liked. Simmer over a gentle fire till the mushrooms are done enough. Drain off the fat, take out the parsley, and place the preparation in small paper cases which have been thoroughly oiled. Sprinkle a pinch of savoury herbs on the top, and cover each one with finely-grated bread-crumbs. Put the cases in the oven for a moment that they may be thoroughly heated, squeeze into each a few drops of lemon-juice, add a spoonful of rich gravy, and serve very hot. Dish the minced sweetbreads on a napkin. Time to simmer the mixture, about a quarter of an hour.
Sweetbreads, Patties of .—Cold dressed
sweetbread, if cut into quarter-inch dice and prepared according to the directions already given for making sweetbread croquettes, may be used for filling small patties or vol-au-vent cases. They should be put into the oven for a minute or two to make them quite hot, and served on a hot napkin. This mince may also be enclosed in a circular piece of pastry of the size of a crown piece, and fried in hot fat till the pastry is sufficiently cooked. They should then be drained and piled on a napkin.
Sweetbreads, Pie of. — Take two or more fresh sweetbreads. Soak, blanch, and cool them, then cut each one into three pieces,
and simmer them in white stock with about two dozen mushrooms. Let them simmer for a quarter of an hour. Lay them in a dish, put the mushrooms among them, and also six or eight veal forcemeat balls, the green tops of a quarter of a hundred sticks of asparagus, and the hard-boiled yolks of three or four eggs. Thicken the gravy with white thickening, add pepper and salt if required, and pour it over the meat. Lay slices of fat bacon on the top of the meat, cover all with good pastry, and bake the pie in a moderately-heated oven. Time, according to size. Probable cost of sweetbreads, Is. 6d. to 5s. each.
Records on this page
Sweetbreads, Larded (a la Financiere)Sweetbreads, Minced, in Paper CasesSweetbreads, Pie of