Sweetbreads a la Maintenon

Ingredients

• pair of sweetbreads
• sherry
• ham mousse

Method

1. 1

   Parboil sweetbreads with water, sherry, pepper, and salt for 10 minutes.

2. 2

   Cool, cut lengthwise, and glaze with cream sauce.

3. 3

   Stuff with ham mousse and cook for 6 minutes.

4. 4

   Serve on hominy with hollandaise sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 228. The excerpt below is the record exactly as published.

sherry and cover with chicken mousse. Decorate with a strip of chopped truffle lengthwise and wave the chicken mousse through a fancy tube all around. Cook in oven, covered, for eight minutes. Serve on a foundation of hominy with creamed mush¬ room sauce as an entree for luncheon or dinner. Timbales of Sweetbreads a la Ericsson Hammond Ris en Timbale, a la Ericsson Hammond Cook pair of sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in small dices; add to the sweetbreads one cup chicken mousse and half cup cut-up mushrooms (that have been boiled in sherry, water, pepper, and salt, for fifteen minutes and left until cold); flavor the mousse with some sherry. Butter and decorate timbale cups with truffles and Spanish pepper and fill. Cook in hot water in oven — well covered — from ten to twelve min¬ utes. Serve with hollandaise, truffle, or mushroom sauce around as an entree for luncheon or dinner. Sweetbreads in Mousse of Spinach a la Hollandaise Ris en Mousse d’Epinards, a la Hollandaise Cook a pair of sweetbreads [see recipe: Boiled Sweetbreads]; cut in dices; add to it a rich hollandaise sauce; put in the centre of a decorated mousse of spinach [see recipe: Mousse of Spinach]; garnish with parsley. Serve as an entree for luncheon or dinner. Larded Sweetbreads with Truffles a la Parisienne Ris lardes de Truffes, a la Parisienne Wash the sweetbreads well and put in hot water for about eight minutes to cook, with pepper and salt; leave in the water until cold; then form in nice shapes (according to the size required) about four inches around; lard with truffles all over by sticking a sharp point of a knife into the sweetbread and putting a pointed piece of truffle right in to each cut. Put on a buttered pan with some sherry; cook in oven for about ten to twelve minutes — covered (baste a few times with the juice from the pan). When ready glaze with a brown glaze, not too thick, as the sweetbreads and truffles are to show through. Serve on round pieces of toast on a platter, forming a ring with rich mushroom sauce in the centre and around, for luncheon or dinner. Sweetbreads (Ris) a la Maintenon Parboil sweetbreads ten minutes with water, sherry, pepper, and salt. Leave until cold. Cut in pieces lengthwise; cut a space in the centre of each. Glaze each side with a cream sauce flavored with sherry. Put in oven on a buttered pan to cook for five min¬ utes; take out; stuff the centre with ham mousse

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