J K is tie Veciu a VAmiral

Ingredients

• Blanch two or three nice heart sweetbreads
• a clean cloth
• a white chaud-froid sauce (No. 290)
• thin slices of truffle
• a daintily decorated border of aspic
• a richly dressed prawn salad

Method

1. 1

   Blanch and trim sweetbreads, cook in white stock until tender.

2. 2

   Wrap in cloth and press.

3. 3

   Cut into oval slices, mask with chaud-froid sauce, decorate with truffle, and prepare a border of aspic.

4. 4

   Dress sweetbread slices around the border and fill the center with prawn salad.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 329. The excerpt below is the record exactly as published.

jK is tie Veciu a VAmiral. — Blanch two or three nice heart sweetbreads, trim them carefully and cook in white stock till tender ; the stock must be well flavoured. When done wrap the sweet- breads in a clean cloth and press them lightly between two boards. Have ready a white chaud-froid sauce (No. 290), cut the sweetbreads into neat oval slices of even size, and mask each well with the chaud- froid sauce, decorate one side of each tastefully with thin slices of truffle (cut into fancy shapes). Prepare beforehand a daintily decorated border of aspic, using plenty of vegetables for garnishing it. When set turn out on a dish and dress the prepared sweetbread slices round the border. Fill the centre with a richly dressed prawn salad

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