Sweetbreads a la Bearnaise

Ingredients

• one pound of sweetbreads
• two tablespoonfuls of butter
• salt
• pepper
• one-fourth of a cupful of tarragon vinegar
• one teaspoonful of chopped shallot
• two bay leaves
• one-half teaspoonful of onion juice
• six whole peppers
• a grating of nutmeg
• two tablespoonfuls of butter

Method

1. 1

   Blanch sweetbreads, cut into pieces, and brown in butter.

2. 2

   Simmer with vinegar, shallot, bay leaves, onion juice, peppers, and nutmeg until reduced.

3. 3

   Stir in butter and egg yolks until thick, then add sweetbreads and serve on toast.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 15. The excerpt below is the record exactly as published.

SWEETBREADS A LA BEARNAISE — Blanch one pound of sweet- breads by soaking first in warm water and then in ice water for half an hour, cut in pieces and place in a saucepan with two tablespoonfuls of butter, salt and pep- per ; brovm on both sides and simmer slowly until tender. In another sauce- pan boil one-fourth of a cupful of tarragon vinegar with one teaspoonful of chopped shallot, two bay leaves, one-half teaspoonful of onion juice, six whole peppers and a grating of nutmeg

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