Coquilles of Sweetbreads a la Dreux

Ingredients

• four blanched sweetbreads
• half an ounce of good butter
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• a gill of veloute sauce
• six minced mushrooms
• two truffles cut the same
• half a tablespoonful of salt
• a scant teaspoonful of pepper
• half a teaspoonful of nutmeg
• two tablespoonfuls of good cream

Method

1. 1

   Cut sweetbreads into slices, stew with butter, wine, and mushroom liquor for ten minutes.

2. 2

   Add veloute sauce, mushrooms, truffles, and seasonings.

3. 3

   Fill silver shells, sprinkle with breadcrumbs, and brown in the oven for six minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 184. The excerpt below is the record exactly as published.

four blanched sweet- breads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well- hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, 244 THE TABLE. one gill of Espagnole sauce (No. 151), and a crushed clove of garlic. Cook for ten minutes ; arrange on a hot dish, and serve. 617. Sweetbreads Broiled a la Colbert.— Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them ; mix them in well, and then broil them on a brisk fire for five min- utes on each side. Dress on a hot dish, and serve with half a pint of hot Colbert sauce (No. 190). 618. Sweetbreads Braised a la Pompadour.— Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Bearnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke- bottoms on the sauce, place a sweetbread on each artichoke, with a thin slice of truffle on top of each, and serve. 619. Sweetbread Croquettes, Perigueux Sauce.— Prepare six sweet- bread croquettes (No. 276), and serve them on a dish with a folded nap- kin. Serve half a pint of Perigueux sauce (No. 191), separate. 620. Sweetbread Croquettes with Peas.— The same as for No. 619, adding half a pint of cooked peas, with a gill of Madeira sauce (No. 185), cooked together for two minutes. Pour it on the dish ; place the cro- quettes over it, and serve. 621. Coquilles of Sweetbreads a la Dreux. — Cut four blanched sweet- breads (No. 601) into small slices, and stew them in a saucepan with half an ounce of good butter, half a glassful of white wine, and three table- spoonfuls of mushroom liquor. Reduce them for ten minutes, then add a gill of veloute sauce (No. 152), six minced mushrooms, and two truffles cut the same. Season with half a tablespoonful of salt, a scant teaspoon- ful of pepper, and half a teaspoonful of nutmeg, and finish by adding two tablespoonfuls of good cream

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