Puff-Paste Patties Filled with Sweetbread Ragout

Ingredients

• % lb. fresh and very cold butter
• % pt. of cold water
• % lb. good flour
• 1 tbsp. of strong brandy
• % lbs. of sweetbreads
• 1 % tbsps. of flour
• 1 cup bouillon
• % cup of cream
• 1/3 wine glass of white wine
• % tsp. of meat extract
• Juice of % lemon
• 1% tbsps. of butter

Method

1. 1

   Make a paste with flour, water, egg, and brandy.

2. 2

   Roll out and fold in cold butter multiple times.

3. 3

   Cut into disks, bake until light brown.

4. 4

   Fill with ragout of sweetbreads, cover, and bake again for 10 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 25. The excerpt below is the record exactly as published.

PUFF-PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT. Quantity for 6 Persons. % lb. fresh and very cold butter % pt. of cold water % lb. good flour 1 tbsp. of strong brandy 1 white of egg This makes 6 small patties. The Filling. % lbs. of sweetbreads 1 % tbsps. of flour % pt. of champignons 1 cup bouillon 3 truffles % cup of cream 1/3 wine glass of white wine % tsp. of meat extract Juice of % lemon Salt and 1 pinch of pepper 1% tbsps. of butter

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