Calf’s Sweet-Breads on Skewers
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 122. The excerpt below is the record exactly as published.
Calf’s sweet-breads on skewers. Blanch, drain, and strain the sweet-breads, cut them up into square blocks, and cook in German sauce ; when done leave in the sauce until cold; cut up some calf’s udders to the same shape as the pieces of sweet-bread, and cook in German sauce ; when cold fix alternate pieces of sweet-bread and udder on to skewers, replace any sauce which may have been rubbed off, bread-crumb, and broil over a quick fire, dish up, and cover with Italian sauce
Cook this with the app: pantry check, scaling, and the assistant.