Sweet-bread Vol-au-Vents

Ingredients

• sweet-breads
• a quarter pound butter
• two tablespoons flour
• small teacup stewed button mushrooms
• one dozen or more olives
• a tablespoon tarragon vinegar
• a very little grated nutmeg

Method

1. 1

   Prepare sweet-breads and cut into dice.

2. 2

   Season and dredge with flour.

3. 3

   Melt butter, add flour, and gradually pour in stock to make a creamy sauce.

4. 4

   Add sweet-breads, oysters, mushrooms, olives, and tarragon vinegar.

5. 5

   Heat without boiling.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 380. The excerpt below is the record exactly as published.

Sweet-bread Vol-aurVents. — Prepare as directed and when cool cut sweet-breads into dice, season with salt and pepper and dredge with flour. Have in a basin two or three dozen stewed, drained oysters, small teacup stewed button mushrooms, one dozen or moro olives, pared in one piece close to the kernel. Put a quarter pound butter in stewpan, melt and add two tablespoons flour, stirring well, and pouring in stock gradually until the sauce is of creamy con* sistency ; season with salt, pepper or cayenne and a very little grated nutmeg : put m the sweet-breads. stu-ring to prevent browning; when throughly 8we9Ubr««av<auvenu. hcated add one after the other, the oysters, mush« rooms, and olives, and a tablespoon tarragon vinegar

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