Sweetbread Canapes, German Style

Ingredients

• 2 or 3 shallots
• 12 fresh mushrooms
• 2 sweetbreads
• 2 egg yolks
• sandwich loaf
• bread crumbs
• frying lard

Method

1. 1

   Proceed as explained in previous receipt, but use only Veloute sauce instead of Madeira and tomato sauce.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 4. The excerpt below is the record exactly as published.

bread crumbs, then in beaten eggs, and then again in bread crumbs. Five minutes before serving, plunge in very hot fat. Serve on a napkin. Beignets de Moelle a la d'Uxelle — Marrow Frit- ters d'Uxelle Fashion. Cut some beef marrow into thick slices and steep in cold water for a few hours; then parboil, drain and allow to get cold. Have ready some thickly reduced d'Uxelle sauce, dip the slices of marrow therein, and set them on a lightly oiled dish on ice. When perfectly cold, and when ready to serve, dip the marrow in frying batter and fry in smoking hot 14 / lard. When done, dress on a napkin and garnish with fried parsley. Note. — Instead of being dipped into frying batter, these fritters may be breaded like croquettes. Beignets d'Anchovy — Anchovy Fritters. Dip the anchovies (filleted and well trimmed) in fry- ing batter and fry in hot lard. Serve on a napkin with fine parsley. Beignets a la Yarmouth — ^Yarmouth Fritters. Remove the fillets from 4 bloaters, take off the skin and pound in the mortar ; add a tablespoonf ul of Bech- amel, 2 ounces of butter and the same amount of grated Parmesan cheese. Season highly and put in a cool place. With this preparation, shape either long or round (though small) croquettes, egg and bread-crumb them and fry in hot lard. Serve on a folded napkin. Canapes de Ris de Veau a iJ Italienne — Sweet- bread Canapes, Italian Style. Chop fine 2 or 3 shallots, cook them in butter without browning and then add 12 fresh mushrooms cut in small squares; cook until dry, then moisten with half Madeira and half Tomato Sauce (about i gill of each). Allow to reduce to good consistency, then add 2 sweetbreads (previously cooked in broth and cut in small squares) . When boiling, bind with 2 egg yolks, season to taste and put away on a dish to become cold. From a sandwich loaf, cut oval slices of bread J4- inch thick, put a layer of the sweetbread preparation on top, smooth over, dip in beaten eggs and roll in bread crumbs and fry in hot lard to a nice color. Canapes de Ris de Veau a l' Allemande — Sweet- bread Canapes, German Style

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