Lamb’s Sweetbreads with Villeroy Sauce

Ingredients

• Select the required quantity of sweetbreads
• broth to half their height
• Put the sweetbreads between two plates
• dip them in villeroy sauce
• roll them in breadcrumbs
• dip them in beaten egg
• fry in boiling fat

Method

1. 1

   Blanch and put the sweetbreads in a stewpan, adding broth to half their height, boil till tender and the gravy is reduced.

2. 2

   Cut each sweetbread in two, dip them in villeroy sauce, and put them on a baking-sheet.

3. 3

   When the sauce has cooled, roll them in breadcrumbs, dip them in beaten egg, then roll in breadcrumbs again, and fry in boiling fat until nicely browned.

4. 4

   Drain, arrange on a hot dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 250. The excerpt below is the record exactly as published.

Lamb’s Sweetbreads with Villeroy Sauce. — Select the required quantity of sweetbreads, blanch and put them in a stewpan, adding broth to half their height, boil till tender and the gravy is reduced. Put the sweetbreads between two plates, and let them be till cold. Cut each sweetbread in two, dip them in villeroy sauce, and put them on a baking-sheet. When the sauce has cooled on them, take them off the baking-sheet with the aid of a knife, roll them in breadcrumbs, dip them in beaten egg, then roll in breadcrumbs again, and fry in boiling fat

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