Ris de Veau à la Brandimbourg
From Recherché entrées, 1907
Chestnut puree adds a decorative touch.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.
Ris de Veau t la Brandimbourg. (Sweetbreads with Chestnut Purfie.) Blanch a pair of heart sweetbreads, trim them and place them under press till cold. Lard them neatly by 74 Recherche 'Entrees. inserting small strips of larding bacon. Line a braising pan with slices of onion and carrot, add an ounce of butter, and fry lightly without browning. Place the larded sweetbreads on top, moisten with half a pint of seasoned gravy or consomra6 stock, a glass of Marsala or a dessert- spoonful of meat glaze. Cover with a piece of buttered paper and cook in the oven for about 35 minutes, basting frequently. When done, remove the sweetbreads, take the fat off the liquor and reduce the latter to a half glaze. Strain this into another stew-pan and put in the sweetbreads to keep hot till required. Prepare a chestnut puree, put it in a forcing bag and force out a pretty border on to an oval dish. Let it set in the oven for a few minutes. Dress the sweetbreads in the centre of the border and serve with Madere sauce
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