Sweetbreads à la Béarnaise

Ingredients

• 2 large blanched and prepared sweetbreads
• fine strips of larding pork
• one thin slice of larding pork
• 2 slices of onions
• the same of carrots
• a small bouquet
• Y^ cupful white broth

Method

1. 1

   Lard sweetbreads, place in a roasting pan with pork, onions, carrots, and bouquet.

2. 2

   Roast covered for 15 minutes, then add broth and roast for another 35 minutes.

3. 3

   Serve with Béarnaise sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 201. The excerpt below is the record exactly as published.

Sweetbreads & la BSarnaise. — Lard the upper part of 2 large blanched and prepared sweetbreads with fine strips of lard<* ing pork ; lay in a small roasting pan with one thin slice of larding pork under each one ; season with 1 eyen teaspoonf ul salt ; add 2 slices of onions, the same of carrots, and a small bouquet ; cover with buttered paper, place the pan in a medium-hot oven to roast — 15 minutes ; then add Y^ cupful white broth, baste occasionally, lifting the paper and replacing it each time ; roast 35 minutes. In the meantime prepare a sauce B^amaise, put the sauce on a warm dish, dress the sweetbreads over it, and serve. In place of B^amaise sauce, sweetbreads may be served with different sauces, such as sauce AUemande, cream bechamel, Colbert, duchess, mush- room, truffle, princess, etc. They are then named after the sauce with which they are served. Sweetbread Cutlets. — Cook y^ gill each of fine chopped onion and mushrooms in 1 tablespoonful butter 3 minutes ; add lYt tablespoonful flour and 1 cupful chicken broth ; stir and cook to a thick sauce; add the yolk of 2 eggs and 1 pint of fine-cut cooked sweetbreads ; stir and cook a few minutes, season with salt and pepper, spread the mixture on a flat dish, and when cold form in outlet molds, dip in beaten egg, cover with bread crumbs, and fry in deep, fat ; serve with tomato sauce. Sweetbreads Demiglace.— Blanch and cool under a weight 3 pairs of sweetbreads, lard them with fine strips of larding pork

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