FoodNetArchive

The table

1889

Page 184 · 17 recipe records on this page

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
605. Sweetbreads Braised aii Salpicon.— The same as for No. 602, adding half a pint of hot salpicon✪ Sweetbreads, Braised a la Salpicon (No. 256). 606. Sweetbreads a la Soubise. — The same as for No. 602, adding half a pint of hot soubise (No. 250). 607. Sweetbreads Braised, with Spinach.— The same as for No. 602, adding half a pint of hot spinach (No. 943). 608. Sweetbreads a la Sauce Duxelle.— The same as for No 602, add- ing half a pint of hot duxelle sauce (No. 189). 609. Sweetbreads Braised, with Mushroom Sauce. — The same as for No. 602, adding half a pint of hot mushroom sauce (No. 230). 610. Sweetbreads Braised a la Sauce Beamaise. — The same as for No. 602, adding half a pint of hot Bearnaise sauce (No. 166). 611. Sweetbreads Braised aux Cepes.— The same as for No. 602, add- ing half a pint of hot cepes. 612. Sweetbreads Braised aux Gourmets. — The same as for No. 602, adding half a pint of hot gourmet garnishing (No. 241). 613. Sweetbreads Braised a la Parisienne.— The same as for No. 602, adding half a pint of hot Parisienne garnishing (No. 240). 614. Sweetbreads Braised a la Godard.— The same as for No. 602, adding half a pint of hot Godard garnishing (No. 238). 615. Sweetbreads Braised a la Moiltglas.— Place six braised sweet- breads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes ; then pour one tablespoonful of hot montglas sauce✪ Sweetbreads, Braised a la Moiltglas (No. 213) over each. Serve on a dish with a folded napkin. 616. Stewed Sweetbreads a la Catalan.— Cut four blanched sweet- breads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well- hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, 244 THE TABLE. one gill of Espagnole sauce (No. 151), and a crushed clove of garlic✪ Stewed Sweetbreads a la Catalan. Cook for ten minutes ; arrange on a hot dish, and serve. 617. Sweetbreads Broiled a la Colbert.— Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them ; mix them in well, and then broil them on a brisk fire for five min- utes on each side. Dress on a hot dish, and serve with half a pint of hot Colbert sauce✪ Sweetbreads Broiled a la Colbert (No. 190). 618. Sweetbreads Braised a la Pompadour.— Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Bearnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke- bottoms on the sauce, place a sweetbread on each artichoke, with a thin slice of truffle on top of each, and serve. 619. Sweetbread Croquettes, Perigueux Sauce.— Prepare six sweet- bread croquettes (No. 276), and serve them on a dish with a folded nap- kin. Serve half a pint of Perigueux sauce✪ Sweetbread Croquettes, Perigueux Sauce (No. 191), separate. 620. Sweetbread Croquettes with Peas.— The same as for No. 619, adding half a pint of cooked peas, with a gill of Madeira sauce (No. 185), cooked together for two minutes. Pour it on the dish ; place the cro- quettes over it, and serve.