Creme de Riz de Veau a la Frangaise

Ingredients

• one large or two small calves’ sweetbreads
• a sliced carrot
• a sliced onion
• a bunch of herbs
• 6oz. of panade
• two large tablespoonfuls of creamy and rather thick Bechamel sauce
• a small wine glassful of sherry
• an ounce of fresh butter
• two tablespoonfuls of thick cream
• three raw eggs

Method

1. 1

   Blanch sweetbreads, rinse, and simmer with carrot, onion, and herbs.

2. 2

   Press cold, sieve, and mix with panade, Bechamel, sherry, butter, cream, and eggs.

3. 3

   Force into moulds and poach for 25-30 minutes.

4. 4

   Serve with allemande sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Creme de Riz de Veau a la Frangaise. — Blanch one large or two small calves’ sweetbreads, then rinse them well, and place them in a stew-pan with a sliced carrot and onion and a bunch of herbs, with enough well-flavoured light stock to just cover them ; bring this to the boil, then draw it to the side of the stove and let it all simmer gently and steadily for about an hour, when you lift it out and press it till cold between two plates. (Set the stock in which these were cooked aside carefully.) When the sweet- bread is quite cold remove all skin, sinew, &c., and rub the sweetbread through a coarse wire sieve ; add half a pound of this puree by degrees to 6oz. of panade previously pounded till smooth, with two large tablespoonfuls of creamy and rather thick Bechamel sauce, a small wine glassful of sherry, an ounce of fresh butter, two tablespoonfuls of thick cream, a little salt and white pepper, and lastly three raw eggs

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