Scallops of Sweetbread

Ingredients

• sweetbreads
• reduced Allcmande sauce
• bread crumbs
• butter
• Toulouse Ragout

Method

1. 1

   Parboil sweetbreads, glaze in Allcmande sauce, dip in bread crumbs, and fry in butter until light brown.

2. 2

   Dish in close order and fill the center with Toulouse Ragout.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 67. The excerpt below is the record exactly as published.

bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of butter and season with salt and pepper and again cook fish in this, adding half a glass of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates. Skin and remove stalks from large fresh GRILLED mushrooms and lay on a dish with a little MUSHROOMS fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce: Mince the stalks or any spare pieces MUSHROOM of mushrooms fine, put in a stewpan with SAUCE a little broth, some chopped parsley, young onions, butter and the juice of a lemon, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms. 131 A FEW RARE RECIPES ITALIAN ^"* ^'^^y ^^"^ *'^^ tender part of one TL'RT\ dozen artichokes. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celer\' and half a cup of olive oil. Mix all together thoroughly \vith plenty of pepper and salt and make into a loaf. Bake slowly forty-five minutes. OEUFS Poach eight fresh eggs then take them out AU SOLIEL ^"^ place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quantities of ale and water to the consistency of double cream. Fry to light brown. EGGS WITH ^"* three cupfuls of red wine into a cas- WINE serole and add three tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish. Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs, ITALIAN Soak two level teacups of rice. Mash two RISOTTO cloves of garlic and mix with a little minced parsley. Soak a dozen dried mush- rooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mush- rooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring con- stantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese. SCALLOPS OF Parboil the sweetbreads and then glaze in SWEETBREAD reduced Allcmande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout

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