Sweetbread Salad a la Continental

Ingredients

• three sweetbreads
• one head of lettuce
• three or four spoons of the mayonnaise dressing
• even cut clifts of tomatoes
• finely chopped parsley
• finely chopped truffles

Method

1. 1

   Cook sweetbreads in sufficient water to cover them, season with salt, pepper, and a bay leaf; cook them for twenty minutes, leave in the juice until cold, then cut in small dices.

2. 2

   Wash the lettuce well and leave it in ice-water to become crisp, take out the best leaves for garnishing; cut the rest of the lettuce small the same as the sweetbreads and mix; add the lettuce to the sweetbreads, mix carefully with the mayonnaise dressing.

3. 3

   Line the salad bowl with lettuce leaves; put the salad in the form of a pyramid; spread with mayonnaise on the top and garnish with tomatoes dipped in parsley and truffles.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 44. The excerpt below is the record exactly as published.

Sweetbread Salad a la Continental Salade de Ris-de-veau a la Continentale Cook sweetbreads in sufficient water to cover them, season with salt, pepper, and a bay leaf; cook them for twenty minutes, leave in the juice until cold, then cut in small dices. To three sweetbreads take one head of lettuce, wash it well and leave it in ice-water to become crisp, take out the best leaves for garnishing; the rest of lettuce cut small the same as the sweetbreads and mix; add the lettuce to the sweetbreads, mix carefully to it three or four spoons of the mayonnaise dressing. Line the salad bowl with lettuce leaves; put the salad in in the form of a pyramid; spread with mayonnaise on the top and garnish all around with even cut clifts of tomatoes, half of them dipped in finely chopped parsley and the other half dipped in finely chopped truffles

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