Sweetbread Cutlets

Ingredients

• 4 oz. cooked sweetbread
• 1 gill cream
• 1/2 gill white sauce
• 1 gill aspic
• 2 sheets gelatine
• Pepper, salt, and cayenne

Method

1. 1

   Line small cutlet moulds with jelly and decorate with peas and truffle.

2. 2

   Chop the sweetbread finely, stir in the sauce, seasonings, and dissolved gelatine in the aspic; add to the beaten cream and mould when beginning to thicken.

3. 3

   When set, turn onto a bed of salad and decorate with chopped aspic.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 16. The excerpt below is the record exactly as published.

SWEETBREAD CUTLETS lining for Moulds. Aspic jelly. Peas and truffle. Filling. 4 oz. cooked sweetbread. 1 gill cream. ^ „ white sauce. Pepper, salt, and cayenne. 1 gill aspic. 2 sheets gelatine

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