Larded Sweetbreads with Truffles a la Parisienne

Ingredients

• pair of sweetbreads
• truffles
• some sherry

Method

1. 1

   Wash sweetbreads and cook in hot water with pepper and salt for eight minutes.

2. 2

   Form into shapes, lard with truffles, and cook in the oven for 10-12 minutes.

3. 3

   Serve on toast with mushroom sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 228. The excerpt below is the record exactly as published.

Larded Sweetbreads with Truffles a la Parisienne Ris lardes de Truffes, a la Parisienne Wash the sweetbreads well and put in hot water for about eight minutes to cook, with pepper and salt; leave in the water until cold; then form in nice shapes (according to the size required) about four inches around; lard with truffles all over by sticking a sharp point of a knife into the sweetbread and putting a pointed piece of truffle right in to each cut. Put on a buttered pan with some sherry; cook in oven for about ten to twelve minutes — covered (baste a few times with the juice from the pan). When ready glaze with a brown glaze, not too thick, as the sweetbreads and truffles are to show through. Serve on round pieces of toast on a platter, forming a ring with rich mushroom sauce in the centre and around, for luncheon or dinner. Sweetbreads (Ris) a la Maintenon Parboil sweetbreads ten minutes with water, sherry, pepper, and salt. Leave until cold. Cut in pieces lengthwise; cut a space in the centre of each. Glaze each side with a cream sauce flavored with sherry. Put in oven on a buttered pan to cook for five min¬ utes; take out; stuff the centre with ham mousse put through a fancy tube. Decorate with truffles; cook in oven six minutes. Serve on a hominy foundation with hollandaise sauce as an entree. Sweetbread Croquettes ( Croquettes de Ris) Cook sweetbreads [see recipe: Boiled Sweetbreads]. When cold, chop fine; add to one cup of sweetbreads three tablespoons very thick cream sauce, one tablespoon sherry, cayenne pepper, and salt. Mix carefully together. Put spoonfuls individually at a time on a platter; when cold, shape in croquettes— thick in the centre and pointed at each end; roll in egg, then bread crumbs, and fry in very hot fat. Arrange on a warm platter; garnish with macedoine or any kind of vegetables. Serve with supreme sauce for lunch or supper. Mousse of Sweetbreads (Mousse de Ris) Parboil a large pair of sweetbreads

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