His de Veau d la Milanaise

Ingredients

• 1 pair heart sweetbreads
• larding-bacon
• a mirepoix
• a few slices of carrot
• and turnip
• onion
• savoury herbs
• and bacon trimmings
• 1 pint rich white stock
• seasoning
• demi-glace sauce
• 1 gill sherry for garnish
• 3 oz. macaroni
• 1 bread croustade
• 1 oz. grated Parmesan
• 1 oz. butter
• 1 truffle
• 1 oz. cooked ox-tongue
• 6 mushrooms
• 1 gill Allemande or veloutee sauce

Method

1. 1

   Soak the sweetbreads in cold water for a few hours, parboil till firm, cool, drain, and press.

2. 2

   Trim neatly and lard the best side with strips of bacon.

3. 3

   Place in a sautoir on a bed of mirepoix, season, moisten with stock and wine, and cook covered in a moderate oven for 40-50 minutes, basting frequently.

4. 4

   Remove fat, glaze sweetbreads, and serve on a fried croustade with garniture and demi-glace sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 259. The excerpt below is the record exactly as published.

His de Veau d la Milanaise (Sweetbread, Milanaise Style). — 1 pair heart sweetbreads, larding -bacon, a mirepoix, a few slices of carrot and turnip, onion, savoury herbs, and bacon trimmings, 1 pint rich white stock, seasoning, demi-glace sauce (No. 237), 1 gill sherry for garnish, 3 oz. macaroni (Spaghetti), 1 bread croustade, 1 oz. grated Parmesan, 1 oz. butter, 1 truffle, 1 oz. cooked ox-tongue, 6 mushrooms, 1 gill Allemande (No. 204) or veloutee (No. 206) sauce. Soak the sweetbreads in cold water for a few hours, parboil till firm, cool, drain and place them between two boards to press. Trim neatly and lard the best side with strips of lar, ding-bacon. Put them in a sautoir on a bed of carrot, onion, herbs, &c. (being the mirepoix as above stated), season with salt, pepper, and aromatic spices (epice culinaire), moisten with the stock and wine. Let it come to a boil, then cover with buttered paper, and finish cooking in a moderate oven. This will take from forty to fifty minutes — frequent basting is very essential. Remove the fat from the stock, take out the sweetbreads, reduce stock, after being strained, to a half -glaze, glaze the sweetbreads, and place on a fried bread croustade on a dish, and keep hot. Heat up the garniture, dress the latter neatly round the base of the dish, and serve with demi-glace sauce. To prepare the garniture Milanaise, break the macaroni into one- inch lengths, and cook till tender in slightly salted water, cool, and drain. Heat up the sauce (Allemande or veloutee), add the grated cheese, and add the macaroni to this. Place a few tiny bits of ENTREES CH AZIDES DE VI ANDES {EOT MEAT DISHES) 317 butter on top and keep hot. Cut the tongue, truffle, and mushrooms, into fine shreds. Melt the remainder of butter in a stewpan, when hot put in the above, and toss a few minutes over a brisk fire, season with a pinch of cayenne, and a very little nutmeg. Moisten with a little demi-glace if needed. Arrange the macaroni and the above preparation in alternate groups around the dish. 874. His de Veauala ViZleroi {Fried Sweetbread or Sweet- bread Fritters). Cut one or two cooked (boiled and pressed) sweetbreads into slices, about a quarter of an inch in thickness, coat the slices with some well reduced cold veloutee (No. 206) or bechamel (No. 202) sauce. "When set, dip them into a well-made, light frying-batter, and fry them in hot fat a golden brown. Drain, sprinkle with salt and pepper, arrange them neatly on a hot dish, garnish with fried parsley, and serve with a suitable sauce (Tomato, No. 271, or piquante, No. 241). 875. His de Venn d la Senn. — Blanch, trim, press, and braise two or three sweetbreads, and when cold cut them into slices (escalopes) of even size. Prepare a farce of foie gras, and when ready mix it with one-fourth of the quantity of Duxelle puree (No. 298), then spread it about a quarter of an inch thick on the slices, and poach them slowly in a saute -pan with a little consomme stock, flavoured with Madeira wine. Select some artichokes of the same size as the slices, and fry in a little butter. When so prepared, sprinkle some truffles cut into very fine Julienne strips on the sweet- bread slices ; dish them up and sauce over carefully, then garnish with prepared nouilles, mixed with tongue, cut into similar strips as the truffles. Serve, and use a well-reduced demi-glace (No. 237) sauce- (flavoured with a little port wine) with this entree.1 876. His de Veau d la MontreuiZ {Sweetbread, Montreuil Style). — 1 pair heart sweetbreads, larding -bacon, 2 truffles (large),. 1 carrot, 1 onion, 1 bouquet garni (No. 2), bacon trimmings, seasoning, 1 oz. butter, ^ pint rich ichite stock, 1 gill demi-glace sauce (No. 237), 1 glass sherry or Madeira, a little meat glaze (No.. 247), 1 or 2 croutes of fried bread for garnish, 6 to 8 small patty cases, sorrel or spinach puree, % hard-boiled white of egg. Steep the sweetbreads in cold water for about two hours, blanch, cool, drain and trim them. Place the breads between two tins or boards. Cut some thin strips of larding-bacon

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