Blanquette of Lamb’s Sweetbreads

Ingredients

• three dozen good Lamb’s Sweetbreads
• 1 gill of white sauce
• six yolks of eggs
• a little chicken glaze
• 1 table-spoonful of white sauce

Method

1. 1

   Select the required quantity of Lamb’s Sweetbreads; steep in cold water, blanch and drain, then stew in white stock.

2. 2

   When done, drain and trim, cut into small pieces called collops, and put in a stewpan with sliced truffles.

3. 3

   Pour German sauce over and stir till hot.

4. 4

   Make a potato border on a hot dish, fill with the blanquette, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 248. The excerpt below is the record exactly as published.

Blanquette of Lamb’s Sweetbreads. — (1) Select the required quantity of Lamb’s Sweetbreads ; steep them in cold water, blanch and drain them, and stew in some white stock. When done, drain and trim the sweetbreads, cut them into small oblong pieces called collops, and put them in a stewpan with sliced truffles. Pour some German sauce over them, and stir over the fire till hot. Make a potato border on a hot dish, fill the centre with the blanquette, and serve. (2) Take three dozen good Lamb’s Sweetbreads, wash well so as to get them white, and cook in plain water. When done, strain and throw them into cold water; and when cold, trim them well, being careful to remove all the pipe and other hard pieces. Cut up half of them into small squares, put them into a stewpan with 1 gill of white sauce, a little chicken glaze, and six yolks of eggs, season well with cayenne pepper and salt, bring to the boil, and pour this out upon a dish ; set the dish upon ice or in a cool place to get firm. When quite cold, roll it into balls about the size of nutmegs, pass them through breadcrumbs, then through whisked eggs, again into the crumbs, and then fry to a golden brown in hot lard. Put the remainder of the sweetbreads into a stewpan with a little fresh butter, pepper, and salt, and eighteen small collops of tongue, fyy these for about five minutes, drain off the butter, add 1 gill of white sauce, some small mushrooms, and sliced truffles; make thoroughly hot, dish up in the form of a dome in the centre of the dish, garnish with the croquettes (see Fig. 1035), mask the blanquette with 1 table-spoonful of white sauce

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