Stewed Sweetbreads a la Catalan

Ingredients

• four blanched sweetbreads
• half a gill of sweet oil
• one tablespoonful of salt
• a teaspoonful of pepper
• two well-hashed shallots
• half a sliced green pepper
• two peeled tomatoes
• one gill of Espagnole sauce
• a crushed clove of garlic

Method

1. 1

   Cut sweetbreads into slices, sauté with oil, salt, pepper, shallots, and green pepper until golden.

2. 2

   Add tomatoes, Espagnole sauce, and garlic, cook for ten minutes, then serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 184. The excerpt below is the record exactly as published.

Stewed Sweetbreads a la Catalan.— Cut four blanched sweet- breads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well- hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, 244 THE TABLE. one gill of Espagnole sauce (No. 151), and a crushed clove of garlic

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