Lamb’s Sweetbread in Cases

Ingredients

• 6 to 8 oz. cooked sweetbread
• 2 table-sps. chopped ham or tongue
• 1 dessert-sp. chopped parsley
• Grated lemon rind
• 1 table-sp. chopped mushrooms
• Seasoning
• White chaudfroid sauce
• Aspic jelly
• 1 truffle
• Salad

Method

1. 1

   Break sweetbread into small pieces and mix with chopped ham, mushrooms, parsley, and lemon rind.

2. 2

   Season and moisten with chaudfroid sauce.

3. 3

   Set aside for 30 minutes.

4. 4

   Fill small paper cases with the mixture, smooth over, and top with more sauce.

5. 5

   Cool, decorate with truffle, coat with aspic jelly, and serve on a dish with salad.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 422. The excerpt below is the record exactly as published.

Lamb’s Sweetbread in Cases (Rls d’Agneau en Caisses) 6 to 8 oz. cooked sweet- bread. 2 table-sps. chopped ham or tongue. 1 dessert-sp. chopped parsley. Grated lemon rind. 1 table-sp. chopped mushrooms. Seasoning. White chaudfroid sauce. Aspic jelly. 1 truffle. Salad

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