Bis de Veau a la Financiere

Ingredients

• a couple of good sweetbreads
• l|oz. of butter
• a blade or two of celery
• a carrot
• an onion
• a bunch of herbs
• a gill of good stock
• two wineglassfuls of sherry
• a dust of cayenne
• three fresh and well washed mushrooms
• three-quarters of a pint of rich Espagnole sauce

Method

1. 1

   Wash, blanch, and rinse the sweetbreads, then press them cold.

2. 2

   Lard and wrap in buttered paper, place in a pan with butter, celery, carrot, onion, and herbs; fry for 15 minutes.

3. 3

   Add stock and cook in the oven for an hour, adding more stock as needed.

4. 4

   Brush with glaze and crisp in the oven.

5. 5

   Serve on fried croutons with sauce made from sherry, cayenne, mushrooms, truffle essence, Espagnole sauce, and sweetbread liquor.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Bis de Veau a la Financiere. — Well wash, blanch, and rinse a couple of good sweetbreads, then place UNCLASSED ENTRIES. 113 them between two plates and press them till perfectly cold, when they are larded neatly, trimming the lardoons nicely. Wrap the sweetbreads in a well buttered sheet of paper, and place them in a stew- pan with l|oz. of butter, a blade or two of celery, a carrot, an onion, and a bunch of herbs ; fry this all lightly for fifteen minutes, then pour in a gill of good stock and let it all cook in the oven for an hour, adding more stock as that in the pan evaporates. When cooked, brush the breads over lightly with warm glaze and set them in the oven again to crisp the lardoons ; then dish on fried croutons, and serve with the following sauce round it. For this sauce, put into a pan two wineglassfuls of sherry, a dust of cayenne, three fresh and well washed mushrooms, and the essence from a bottle of truffles, if handy ; let this all boil into half, when you add to it three- quarters of a pint of rich Espagnole sauc

Cook this with the app: pantry check, scaling, and the assistant.