Cutlet of Sweetbread a la Theodoria

Ingredients

• two pairs of large sweetbreads
• three spoons of milk
• four spoons of dissolved Cox’s gelatine
• one spoon of sherry
• cayenne pepper
• salt
• four spoons of whipped cream
• one cup of mayonnaise
• two tablespoonfuls of dissolved Cox’s gelatine

Method

1. 1

   Secure the sweetbreads, cook them in hot water with pepper, salt, onion, carrot, and bayleaf for about thirty minutes.

2. 2

   Leave in the juice until cold, chop coarsely, and mix with milk, gelatine, cayenne, salt, and sherry.

3. 3

   Stir until thick, then add whipped cream.

4. 4

   Form into cutlet shapes, glaze with chicken aspic, and decorate with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 64. The excerpt below is the record exactly as published.

Cutlet of Sweetbread a la Theodoria Cdtelettes de Ris-de-veau a la Theodora For Six Persons Secure two pairs of large sweetbreads; put them in hot water with some pepper, salt, an onion, a carrot, and some bayleaf; cook them for about thirty minutes. Leave in the juice until cold, then take out and chop it but not too fine; put it in a sauce¬ pan with three spoons of milk, four spoons of dissolved Cox’s gela¬ tine, cayenne pepper, salt, and one spoon of sherry if such is at hand; stir, and when it commences to thicken add gently four spoons of whipped cream. Put tablespoonfuls of it on a platter forming it in the shape of a small cutlet; spread it smooth on the top and glaze with some chicken aspic. Decorate all around them with some mayonnaise [to one cup of mayonnaise dressing add two 84 MRS. ERICSSON HAMMOND’S COOK BOOK tablespoonfuls of dissolved Cox’s gelatine]

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