Sweetbreads à la Mont Vert

Ingredients

• 1 pair sweetbreads, parboiled
• 6 slices carrot
• 4 cup Brown Stock (p. 144)
• 4 cup Chicken Stock (p. 151)
• 3 tablespoons butter
• 2 slices onion
• Truffles, sliced and cut for garnishing

Method

1. 1

   Gash sweetbreads.

2. 2

   Put pieces of truffle in gashes.

3. 3

   Melt butter, add onion, carrot, and sweetbreads; fry 5 minutes.

4. 4

   Pour off butter, add stock, cover with buttered paper, and bake 15 minutes in hot oven (425° F.).

5. 5

   Serve with sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 133. The excerpt below is the record exactly as published.

SWEETBREADS A LA MONT VERT 1 pair sweetbreads, parboiled 6 slices carrot Truffles, sliced and cut for 4 cup Brown Stock (p. 144) garnishing 44 cup Chicken Stock (p. 151) 3 tablespoons butter Supréme Sauce (p. 195) or 2 slices onion

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