Bis de Veau d la Biarritz

Ingredients

• 1 large or 2 medium-sized heart sweetbreads
• 3 to 4 slices fat bacon
• 1 bouquet of herbs
• 1 carrot
• 1 onion
• ½ oz. butter
• ½ pint well-reduced veal or chicken stock
• 1 gill tomato sauce (No. 271)
• ½ pint veloutee sauce (No. 206)
• ½ gill aspic jelly
• ¼ gill white wine
• ¼ oz. gelatine
• 1 truffle
• 1 or 2 red chillies
• 4 oz. best rice for socle
• pepper
• salt

Method

1. 1

   Blanch the sweetbreads in boiling salted water, strain, and cool.

2. 2

   Cut carrot and onion into slices, sauté with butter, add sweetbreads, season, cover with bacon, moisten with stock and wine, and cook for 30-35 minutes.

3. 3

   Cool, mask with tomato veloutee sauce, decorate with truffle and chilli, and coat with aspic jelly.

4. 4

   Serve on a rice socle.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 328. The excerpt below is the record exactly as published.

is de Veau d la {Biarritz . — 1 large or 2 medium- sized heart sweetbreads, 3 to 4 slices fat bacon, 1 bouquet of herbs, 1 carrot, 1 onion, \ oz. butter, £ pint well-reduced veal or chicken stock, 1 gill tomato sauce (No. 271), \ pint veloutee sauce (No. 206), \ gill aspic jelly, f gill white wine, ^ oz. gelatine, 1 truffle, 1 or 2 red chillies, 4 oz. best rice for socle, pepper and salt

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