Mis d’Agneau d la Sevigne

Ingredients

• eight lambs’ breads
• slices of bacon
• sliced carrot
• onion
• small bouquet garni
• moisten with a glass of Madeira wine
• a little stock
• well-reduced Villeroi sauce
• sufficient quantity of aspic or dissolved gelatine
• thin slices of truffles
• cold green pea puree
• mixed salad

Method

1. 1

   Parboil lambs’ breads, trim, and lay in a saute-pan with bacon, carrot, onion, and bouquet garni.

2. 2

   Season and moisten with Madeira and stock.

3. 3

   Braise and press until cold.

4. 4

   Cover with Villeroi sauce mixed with aspic.

5. 5

   Decorate with truffles and pea puree.

6. 6

   Serve with mixed salad if desired.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 323. The excerpt below is the record exactly as published.

Mis d’Agneau d la Sevigne (Lambs’ Sweetbreads in Cases). — Parboil eight lambs’ breads, trim them neatly, and lay them in a saute-pan lined with slices of bacon, sliced carrot, onion, and a small bouquet garni. Season the breads and moisten with a glass of Madeira wine and a little stock. Braise in the oven and baste frequently. Take them up and press each into round pastry rings about the size of the breads. Cover with a well-reduced Villeroi sauce (No. 374), to which a sufficient quantity of aspic or dissolved gelatine has been added, to make it fairly firm. When quite set remove the breads from the rings and place them in paper souffle or Ramakin cases. Decorate the top of each with thin slices of truffles cut into pretty shapes, and mask with aspic jelly. Force some cold green pea puree round the edge of each sweetbread and serve. A little mixed salad

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