Sweetbread Jardinière with Sauce

Ingredients

• three pairs of sweetbreads
• one teaspoonful of salt
• six whole peppers
• one blade of mace
• one onion
• one slice of carrot
• a stalk of celery
• two ounces of butter

Method

1. 1

   Soak sweetbreads in cold water for an hour, changing water.

2. 2

   Cover with white stock, add salt, peppers, mace, onion, carrot, and celery.

3. 3

   Boil, then cool in the liquid.

4. 4

   Remove skin and fat, press into shape.

5. 5

   Clarify butter, fry sweetbreads until golden, then keep warm.

6. 6

   Layer with chicken forcemeat and beef tongue, wrap in oiled paper, steam until firm.

7. 7

   Serve with spinach and turnips.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 89. The excerpt below is the record exactly as published.

Sweetbread Jardinière with Sauoe Prepare three pairs of sweetbreads by first letting them stand in cold water for one hour. Change the water during that time. Then put them over the fire with enough white stock to cover them. Add one teaspoonful of salt, six whole peppers, one biade of mace, one onion, one slice of carrot, and a stalk of celery. Let them come to the boìling-point, remove, and leave them in the liquor until cold enough to Iiandle. Then remove ali the skin and fatty parts and cut them in the shape of a chop. Press them by putting a piate on top and setting a light weight on it, to keep them in shape. Leave them in the press one hour. Put two ounces of butter

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