Sweetbread Pie

Ingredients

• Lay a puff-paste at the bottom of a dish
• Cut the sweetbreads into small pieces
• some artichoke bottoms
• truffles
• asparagus tips
• fresh mushrooms
• the yolks of hard-boiled eggs

Method

1. 1

   Place sweetbreads in dish, add artichokes, truffles, asparagus, mushrooms, and yolks.

2. 2

   Season with salt and pepper, pour in rich veal gravy, thicken with cream and flour, bake in a moderate oven, and serve cold.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.

truffles, the yolks of 3 hard-boiled eggs, a cup of mushroom pickles, half a cup of asparagus tips, and several force-meat balls. Season with pepper and salt, and fill up the pie with the gravy in which the cheek was boiled. Cover it with the crust, and place in the oven ; when done allow to cool. PRINCESS PATTIES Fill the patty-cases with the following mixture: place 1 pint stock broth, half a pint of milk, seasoning, a little grated nut- meg, and thyme in a saucepan ; boil for five minutes, then add a little roux and the liquor PIES AND PATTIES 45 from 1 tin of mushrooms ; boil until it be- comes thick. Chop the meat of a fowl, half a pound of lean ham, and mushrooms finely, then add to the sauce ; simmer a little while ; then cool. SAVOEY E0LL8 Place in a saucepan 1 ounce of butter, a lit- tie shallot, sweet herbs, and parsley chopped fine ; fry slowly for five minutes ; then add 1 pint broth, some seasoning, the liquor from 1 tin mushrooms, and 2 pounds of rump steak ; simmer for an hour, then take out the steak, and thicken the gravy with a little roux ; boil three minutes. Chop the mush- rooms, steak, and 4 hard-boiled eggs finely ; stir gently into the sauce; allow to cool. EoU out some puff-paste very thin and cut into four-inch squares ; place a little of the mixture in the centre of each, touch the edges with egg, fold over, and pinch the edges together; place on a baking-tin ai;id bake a light brown. Serve cold. 46 COLD DISHES FOR HOT WEATHER SAUSAGE ROLLS Cut three-quarters of a pound of pork and 3 ounces of fat into small pieces and mince, adding salt, pepper, mace, and allspice ; spread on a board, and add 3 ounces of bread crumbs and seasoning; mix well. EoU puff-paste out to about a quarter of an inch, cut into squares, put some of the mixture on each square, wet the edges, fold over the meat, press the edges together, brush over with the yolk of an eggy and bake in a moderate oven. sheep' S-HEAD PIE Lay a sheep's head in salt and water over- night ; wash it thoroughly with warm water ; take out the soft bones from the nostrils ; boil it till it is tender; chop the meat, to- gether with half a pound of bacon and 1 hard-boiled egg ; then add salt, pepper, some finely minced parsley, with half a pint of the liquor in which the head was boiled ; put in a pie-dish, and cover with a short crust ; bake in a moderate oven. PIES AND PATTIES 47 SWEETBREAD PIE Lay a puff-paste at the bottom of a dish. Cut the sweetbreads into small pieces, and place them in the dish, then add some arti- choke bottoms, truflles, asparagus tips, fresh mushrooms, and the yolks of hard-boiled eggs

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