Ris de Veau pique a l'oseille

Ingredients

• Sweetbreads, blanch and trim them carefully
• a bunch of aromatic herbs
• a bay leaf
• a pinch of paprika
• a small pinch of allspice
• add two ounces of butter
• add a gill of good white wine

Method

1. 1

   Lard the sweetbreads on the smooth side with four rows of larding and place them on a bed of carrots, etc.

2. 2

   Fill the casserole with unskimmed soup stock; reduce the stock to one-half, cover the sweetbreads with paper, and simmer slowly until nearly cooked.

3. 3

   Drain off the liquid, add white wine, reduce to demi-glaze, brush sweetbreads with demi-glaze, and brown in a sharp oven.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.

Ris de Veau pique a l'oseille Sweetbreads, blanch and trim them carefully and set aside to cool. Then take enough minced carrots and onions together with a bunch of aromatic herbs, soup herbs, a bay leaf, a pinch of paprika and a small pinch of allspice; then lard the sweet- breads on the smooth side with four rows of larding and place them on the bed of carrots, etc., which should cover the bottom of a cooking casserole; fill the casserole just to the top of the sweetbreads with unskimmed soup stock; if no unskimmed stock is handy take the skimmed and add two ounces of butter. Place the casserole on a quick fire and reduce the stock to one-half, then cover the sweetbreads with a piece of paper, put the cover on the casserole and place on a moderate fire where the contents may simmer slowly until the sweetbreads are nearly cooked; remove from the fire, drain off the liquid portion by passing through a sieve and add a gill of good white wine

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