Escalops of Sweetbreads a la Richelieu

Ingredients

• four blanched sweetbreads (No. 601)
• an ounce of butter
• half a glassful of white wine
• a tablespoonful of salt
• a teaspoonful of pepper
• half a teaspoonful of nutmeg
• a gill of thick Allemande sauce (No. 210)
• two sliced truffles
• four sliced mushrooms
• six scallop-shells
• a few drops of clarified butter

Method

1. 1

   Take four blanched sweetbreads; cut them into slices, and stew them in a saucepan with an ounce of butter and half a glassful of white wine.

2. 2

   Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg.

3. 3

   Cook for six minutes, then moisten with a gill of thick Allemande sauce, and add two sliced truffles and four sliced mushrooms.

4. 4

   Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter over all, and brown slightly in the oven for five minutes.

5. 5

   Serve on a dish with a folded napkin.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 180. The excerpt below is the record exactly as published.

Escalops of Sweetbreads a la Richelieu. — Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of thick Alle- mande sauce (No. 210), and add two sliced truffles and four sliced mush- rooms. Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter

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