Sweetbreads a la Jardiniere

Ingredients

• 2 heart sweetbreads
• larding-bacon
• 2 slices streaky bacon
• a small bouquet of herbs
• 1 onion sliced
• 1 carrot sliced
• 2 cloves
• a few peppercorns
• aromatic seasoning
• salt
• 1 gill rich stock
• meat glaze
• oz. butter
• jardiniere garnish
• a croute of bread

Method

1. 1

   Trim sweetbreads, steep in cold water, blanch, cool, and press.

2. 2

   Lard with bacon, arrange in a pan with bacon, onion, carrot, butter, herbs, cloves, and peppercorns.

3. 3

   Heat, moisten with stock, season, cover, and cook in the oven for 30-40 minutes.

4. 4

   Transfer sweetbreads, reduce liquor, strain over sweetbreads, and serve with garnish.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 256. The excerpt below is the record exactly as published.

salt, beat up an egg, add a little, chopped parsley and half an ounce of melted butter, mix well ; dip the slices into this, cover well with bread-crumbs, repeat this operation, shape, and fry in boiling fat. Drain, serve on toast or a hot dish ; pour some hot tomato sauce round, not over, the sweetbreads, and serve. 865. His de Yean en Hdtelets. — Cut some cooked sweetbread into small slices ; cut as many thin slices of bacon of the same size. Season the breads with a little pepper or aromatic seasoning. Put three slices of sweetbreads and of bacon, alternately placed, on to small skewers, and proceed thus until the breads and bacon are used up. Egg and crumb twice, or dip into frying-batter. Have ready some hot fat, fry a golden colour, drain, dish up, and garnish with fried parsley. 866. Jit's de Vena a la Chartreuse. — Blanch, trim, and lard two or more heart sweetbreads, braise them in the usual manner, and glaze them when finished. Dress them on a croute of fried bread (neatly cut), and garnish with a chartreuse of vegetables, previously heated (green peas, asparagus tips, young carrots, and beans), place three poached quenelles of chicken (No. 403) on each side of the dish, decorated with stars of truffles &c. and a few mushroom heads, and then sauce over with demi-glace sauce (No. 237), and serve hot. 867. His de Yea a d la Con t i. — 2 heart sweetbreads, larding- bacon, mirepoix, seasoning, demi-glace (No. 237), or Madere (No. 237 a) sauce, a few slices of tongue, 2 large truffles, h pint stock, chicken or veal quenelles for garnish (No. 403), meat glaze [No. 247). Blanch, truss, and press the sweetbreads. Lard the best side with strips of larding-bacon and strips of tongue, stud the centre with truffles. Line a saute-pan with a mirepoix, i.e. a few slices of bacon, a sliced onion, a sliced carrot, a bunch of herbs parsley, thyme, and bay-leaf) ; lay the sweetbread on this, moisten with the stock ; season with salt, whole peppercorns, and cover with a buttered paper. Boil up, and finish cooking in a slow oven — it will take from forty to forty-five minutes. Baste frequently during the time. Brush over with meat glaze, and let it get a nice golden colour. Take up the sweetbread, strain the liquor through a fine sieve, skim off the fat, and reduce to a glaze ; mix this with the brown sauce, and heat up. Dish up the sweetbread on a bread croute. Garnish round with some well-shaped chicken or veal quenelles, decorate with fancifully cut slices of truffle, pour some of the sauce round the base of the dish, and serve the remainder separately in a sauce-boat. 868. His de Veau frit mix JEpinards. — 1 large or 2 small sweetbreads, ^ pint thick bechamel (No. 202) or Allemande (No. 204) sauce, l^r lb. cooked spinach (puree), piquante (No. 241) or Robert sauce (No. 238), salt and pepper, 1 egg, bread-crumbs, and frying - fat. ENTREES CHA TIDES BE VI ANDES {HOT MEAT DISHES) 315 Blanch the sweetbreads, trim, parboil for ten minutes in slightly salted water, cool, and cut them into slices about a quarter of an inch thick ; trim the slices a little (avoiding waste) . Have ready some well-reduced white sauce, partly cool, season the slices of sweetbread, dip each into the sauce, so as to coat them well. Place on a baking- sheet or wire tray, and put on the ice to get set. Beat up the egg, dip each into egg, and crumb. Place them in a frying-basket and fry in hot fat or lard a golden colour. Dish up in a circular row on a thin border of mashed potatoes, fill the centre with spinach, previously heated and well seasoned, give them a pyramidal shape, pour the sauce, previously heated, round the dish, and serve. 869. His de Yean d Vlndienne {Sweetbread, Indienne Style).— 1 'pair heart sioeetbreads, -k pint good stock, border of chicken quenelle meat {No. 403). Steep the sweetbreads in cold water for one or two hours. Blanch them in one quart of cold water, bring them to a boil. As soon as they become firm and round without being hard, take them out of the water, remove the pipe, and press them well between two dishes till cold. Then fold each one in a buttered paper and braise them in half a pint of good stock for half an hour. After this time take them up and set them aside to cool. When cool cut them in slices with a sharp knife, dish up on a border of chicken quenelle meat, and pour the curry sauce over. Serve plain boiled rice in the centre. 870. R is de Yean d la Jardiniere. — 2 heart sweetbreads, larding -bacon, 2 slices streaky bacon, a small bouquet of herbs, 1 onion sliced, 1 carrot sliced, 2 cloves, a fete peppercorns, aromatic seasoning, salt, 1 gill rich stock, meat glaze {No. 247), oz. butter, jardiniere garnish {No. 471), a croute of bread

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