Escalopes de Ills de Veau a la Parmentier

Ingredients

• 1 pair of sweetbreads
• 1| gill white sauce
• 1 gill tomato sauce
• 2 tablespoon/ ids finely -chopped cooked lean ham
• 1 dessertspoonful finely-chopped truffles
• 1 dessert- spoonful finely-chopped preserved mushrooms
• 8 eggs
• bread-crumbs
• lard or butter for frying
• 2 lb. mashed potatoes
• 1 teaspoonful parsley
• 2 tablespoonfuls cream
• seasoning

Method

1. 1

   Wash and blanch sweetbreads, cook until nearly done.

2. 2

   Cut into scallops.

3. 3

   Mix white sauce with ham, truffles, mushrooms, and breadcrumbs.

4. 4

   Spread on sweetbreads, egg and crumb them, fry until golden.

5. 5

   Serve with potato croquettes and tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 262. The excerpt below is the record exactly as published.

Escalopes de Ills de Veau a la Parmentier ( Siveet - bread Cutlets with Potato Croquettes) . — 1 pair of sweetbreads, 1| gill white sauce (No. 209), bechamel (No. 202) or Allemande (No. 204), 1 gill tomato sauce (No. 271), 2 tablespoon/ ids finely -chopped cooked lean ham, 1 dessertspoonful finely-chopped truffles, 1 dessert- spoonful finely-chopped preserved mushrooms, 8 eggs, bread-crumbs, lard or butter for frying, 2 lb. mashed potatoes, 1 teaspoonful parsley, 2 tablespoonfuls cream, seasoning

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