Cervelles or Sweetbreads 'en Matelote'

Ingredients

• the brains or sweetbreads
• a little white wine
• water
• vegetables
• about 1 tablespoonful of flour
• some button mushrooms
• pepper
• salt

Method

1. 1

   Prepare brains as above.

2. 2

   Cook with white wine, water, and vegetables.

3. 3

   Strain stock, fry onions in butter, sprinkle flour, add stock, mushrooms, pepper, and salt.

4. 4

   Warm brains in the mixture and serve.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 37. The excerpt below is the record exactly as published.

the brains or sweetbreads over this, add a small MEATS AND BIRDS. 103 ■quantity of very good stock, cover with a buttered paper and the lid, and simmer until done. Take the brains or sweetbreads out. Continue to simmer the sauce till nearly thick ; strain it ; put the brains or sweetbreads back in it for a few minutes. Dish them up. Pour a little stock or gravy into the sauce, so as to move all that adheres to the side of the saucepan, and serve it over the brains, etc. If sweetbreads are used, lard them, before they are cooked, with a fine larding needle. 253. — Cervelles or Sweetbreads “en Matelote.” After they are prepared as above, cook them with a little white wine, water, and vegetables (no vinegar). When cooked, strain the stock they are cooked in through a hair sieve. Now fry some small onions in butter ; sprinkle about 1 tablespoonful of flour ; add the stock the brains were stewed in, and some button mushrooms, pepper, and salt

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