Sweetbreads (a la Maitre d' Hotel)

Ingredients

• a fine large sweetbread
• good veal gravy
• a dessert-spoonful of chopped parsley
• the strained juice of a small lemon
• a little salt
• a little cayenne
• a small piece of fresh butter

Method

1. 1

   Soak, blanch, cool, and trim the sweetbreads.

2. 2

   Lay them in a saucepan, barely cover with veal gravy, and stew gently until done.

3. 3

   Lay on a hot dish, pour prepared sauce over them made from melted butter, parsley, lemon juice, salt, and cayenne.

4. 4

   Stir in fresh butter until dissolved.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1943. The excerpt below is the record exactly as published.

Sweetbreads (a la Maitre d' Hotel). — Soak, blanch, cool, and trim the sweetbreads in the usual way. Lay them in a saucepan, and barely cover them with good veal gra-vy. Let them stew gently until done enough. Lay them on a hot dish, and have the sauce ready prepared to pour over them. This sauce may be made as follows : — Take half a pint of good melted butter. Let it simmer a few minutes, and skim it well, then stir into it a dessert- spoonful of chopped parsley, the strained juice of a small lemon, and a little salt and cayenne. Take the sauce from the fire, let it cool a minute, stir into it until dissolved a small piece of fresh butter, and it will be ready for use. Time to simmer the sweetbread, three-quaiters of an hour. Sufficient, a fine large sweetbread

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