Donnes feuilletes de His de Veau

Ingredients

• 1 large or 2 small sweetbreads
• k pint rich stock
• 1 gill supreme (No. 210) or Allemande (No. 204) sauce
• 8 preserved mushrooms
• k lb. puff-paste
• 2 truffles
• 1 tablespoonful grated Parmesan cheese
• breadcrumbs
• k oz. butter
• pepper
• salt
• nutmeg

Method

1. 1

   Blanch and cook the sweetbread in stock until tender.

2. 2

   Cut into dice and mix with mushrooms and truffles.

3. 3

   Season and add hot sauce.

4. 4

   Line moulds with puff-paste, bake, fill with sweetbread mixture, top with cheese and breadcrumbs, and bake again before serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 261. The excerpt below is the record exactly as published.

Donnes feuilletes de His de Vea u . — 1 large or 2 small sweetbreads, k pint rich stock, 1 gill supreme (No. 210) or Allemande (No. 204) sauce, 8 preserved mushrooms, k lb. puff-paste (Chap. XXIV.), 2 truffles, 1 tablespoonful grated Parmesan cheese, bread- crumbs, k oz. butter, pepper, salt and nutmeg. ENTREES CHAUDES BE VI ANDES ( HOT MEAT DISHES) 319 Blanch, trim, and cook the sweetbread in the stock till tender ; the stock must be rich and well-flavoured with vegetables. When done, take up, cut it into dice shapes and put in a stewpan with the mush- rooms and truffles, cut into small dice or slices ; season with a little pepper, salt, and a grate of nutmeg, then add the sauce (hot) and keep hot till required. Line some small round bouchee moulds with puff-paste, prick the bottom of each, to prevent blistering while baking, tfill them with uncooked rice or dried peas, and bake them in a hot oven to a golden colour. When done take out the.rice, unmould •them and fill the croustades with the sweetbread ragout. Sprinkle over the top of each some grated cheese, a few bread-crumb

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