Ragout of Sweetbreads and Mushrooms for Vol-au-Vent

Ingredients

• a can of mushrooms
• two large or four small sweetbreads
• two tablespoonfuls of flour
• two tablespoonfuls of butter
• enough white broth, cream, or milk
• the beaten yolks of two raw eggs
• a glass of wine

Method

1. 1

   In a saucepan, melt butter and flour until bubbling, then stir in mushroom liquor and enough broth to make a thick sauce.

2. 2

   Add sweetbreads and mushrooms, season, and simmer until tender.

3. 3

   Thin with milk if too thick, add egg yolks and wine, and serve in a vol-au-vent.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 159. The excerpt below is the record exactly as published.

RAGOUT OF SWEETBREADS AND MUSHROOMS FOR VOL-AU-VENT. To make this ragoiif, use carfned button mushrooms, and sweetbreads blanched according to directions given else- where. Cut the mushrooms and sweetbreads into half-inch pieces. For a quart vol-au-vent case, use a can of mush- rooms and two large or four small sweetbreads ; put over the fire, in a thick saucepan, two tablespoonfuls each of flour and butter, and stir them until they begin to bubble ; then gradually stir in the liquor in which the mushrooms were canned, and enough white broth, cream, or milk to make a sauce thick enough to coat the spoon; put the sweet- breads and mushrooms into this sauce, season it palatably with salt and white pepper, and let it simmer until the sweetbreads are entirely white and tender ; if they are good this will be in about five minutes, as they will have been partly cooked in blanching ; the mushrooms are cooked in canning. If when the ragout is done, it has' become too thick, thin it with a litde milk, and see that it is palatably seasoned ; add to it the beaten yolks of two raw eggs, and a glass of wine, and use it for a vol-au-vent as directed in the recipe for ragoUt of oysters for vol-au-vent. HOW TO BOIL CALF'S HEAD AND FEET. Have the butcher remove the hair (by scalding and scrap- ing) and the teeth and eyes from the head, and split it in 284 PRACTICAL AMERICAN COOKERY. two pieces without cutting the tongue or brains; lay the brains in cold water containing a handful of salt, until it is time to cook them; thoroughly wash the head in plenty of cold water, carefully scraping the interior of the jiasal passage and the mouth ; have the butcher remove the hair from the feet, by scalding and scraping them, and split them in halves ; put the head, feet, and tongue, over the fire in enough cold water to cover them, with a heaping tablespoon- ful of salt, and a teaspoonful of whole peppercorns, or a small red pepper, and boil them until the bones can be pulled out easily ; the broth in which the head is boiled is to be strained, and saved for soup ; the tongue is to be taken up as soon as it is tender, the skin stripped ofif, and the tongue wrapped in a wet cloth and kept in a cool place until it is wanted. After the brains have lain for an hour in cold water, pull off all the outer membrane, being careful not to break the substance of the brain in removing the membrane from between the folds. When the brain is quite freed from the membrane, put it over the fire in enough cold water to cover it, with a teaspoonful each of salt and whole peppercorns, and let it boil for ten or fifteen minutes ; then cool it, wrap it in a wet cloth, and keep it in a cool place until it is wanted for forcemeat balls for- garnishing the calf s head, made by mixing it with an equal quantity of bread-crumbs, two raw eggs, and salt and pepper, and then either frying or poaching them. If it is desired, the brain may be heated in any good sauce, and served as a separate dish ; or the brain may be made into fritters or croquettes, . like sweetbread croquettes. Recipes follow for serving the tongue and head and feet. CALF'S HEAD LIKE TURTLE. After a calf 5 l^es^d has been cleaned according to the directions gi^en in the recipe for boiling it, and boiled until sive-dishes {en^tsMes). 28s tender, it is to be separated into four or six large pieces, the ears cut as shown in the picture, being the centre of two pieces. One large piece from the cheek should be larded, and the brains should be blanched. Four large crawfish should be boiled as directed in the recipe for boiling lobsters ; and some quenelles made from chicken, as directed in the proper recipe. When all these preparations are finished, make a quart of brown mushroom sauce, ac- cording to the recipe given elsewhere ; and boil six eggs hard, and remove the yolks entire. Brown the larded head Calfs Head like Turtle. in a hot oven, heat the rest of the head in the mushroom sauce, and then arrange the dish as shown in the annexed cut, using a small dish set in a large one for the border, or make the border of freshly baked puff-paste. The quenelles, brains, and egg-yolks are heated with the head, and form the ragoUt which surrounds the large pieces. BROILED CALF'S HEAD. Have ready in a small bowl two tablespoonfuls of butter

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