Ris de Veau a la Supreme

Ingredients

• Two heart Sweetbreads
• Half a pint of Button Mushrooms
• One quart of Chicken or Veal Stock
• Lemon-juice
• Nutmeg
• Seasoning
• Half a pint of Cream
• Vegetables

Method

1. 1

   Well wash the sweetbreads and cover them with cold water, add one tablespoonful of salt, and put them on the fire to boil for ten minutes.

2. 2

   Wash them again in cold water, and press them under a weight until cold; then take out the gristle, put them in a stewpan, and cover them with stock in which is a little vegetable, carrot, celery, onion, and small bouquet garni.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 40. The excerpt below is the record exactly as published.

Ris de Veau a la Supreme. Ingredients. Two heart Sweetbreads. Half a pint of Button Mushrooms. One quart of Chicken or Veal Stock. Lemon -juice. 120 HiaH-OiiASS COOKERY. Nutmeg. Seasoning. Half a pint of Cream. Vegetables

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