Sweetbread Pie

Ingredients

• a puff paste
• forcemeat
• sweetbreads
• artichoke bottoms
• plenty of water
• some rich veal gravy
• cream
• flour

Method

1. 1

   Lay puff paste in a dish, add forcemeat around the sides.

2. 2

   Place sweetbreads, artichokes, cocks'-combs, asparagus tops, mushrooms, hard egg yolks, and forcemeat balls.

3. 3

   Season with salt and pepper, add water, cover, and bake for 2 hours.

4. 4

   Pour in gravy thickened with cream and flour.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 125. The excerpt below is the record exactly as published.

Sweetbread Fie. Lay a puff paste, half an inch thick, at the bottom of a dish, and forcemeat round the sides. Cut the sweetbreads in pieces according to the size of the pie, place them in first, then some artichoke bottoms cut into four pieces each ; next some cocks'-combs and morels, tops of asparagus, and fresh mushrooms, yolks of hard eggs, and forcemeat balls. Season the whole with pepper and salt. Put in plenty of water, cover the pie, and bake it two hours. On taking it out, pour in some rich veal gravy, thickened with cream and flour

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