Sweetbreads A la Dauphine

Ingredients

• three very large and fine sweetbreads
• roast a grown pullet
• half a pound of ham
• some lemon-peel shred very fine
• some shred parsley
• a little grated nutmeg
• salt
• pepper
• mace
• a quart of veal broth

Method

1. 1

   Prepare stuffing with minced ham, lemon-peel, parsley, and nutmeg.

2. 2

   Stuff sweetbreads and secure.

3. 3

   Layer ham and seasoning in a stewpan, add sweetbreads, cover, and cook.

4. 4

   Add veal broth and stew for two hours.

5. 5

   Serve with gravy and lemon garnish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 54. The excerpt below is the record exactly as published.

Sweetbreads A la Dauphinb. Choose three very large and fine sweetbreads : this number makes a handsome dish. Roast a grown pullet, and cut off all the flesh from the breast; cut half a pound of ham in very thin slices, fat and lean together, and mince these extremely small. When these are mixed to- nnoimA cookert-book, kw gether put them into a marble mortar, add some lemon- peel shred very fine, some shred parsley, and a little grated nutmeg. Beat all these well together in the mor- tar, and when they are thoroughly mixed put in as much yolk of egg as will make them a good, firm paste. This force-meat is for the stuffing of the sweetbreads. When it is thus got ready open the three sweetbreads, stuff them well with it, and then fasten them together with fine, small wooden skewers. Set a stewpan on the fire, lay' in the bottom of it some thin slices of ham, strew over them a seasoning of salt, pepper, and mace, and last of all scatter upon them some slices of onion cut into very small and thin sheets ; lay upon the ham thus sea- soned some very thin slices of veal, and upon these lay the sweetbreads ; cover the stewpan close, and set it over a slow fire for ten minutes. When this stewpan is set on let there be another set on with a quart of veal broth

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