Sweetbreads a la Pompadour

Ingredients

• Two large sweetbreads
• 4 ripe tomatoes
• £ pint Bechamel 8auce
• a few drops of green vegetable colouring
• 1£ pint white stock

Method

1. 1

   Blanch the sweetbreads and stew them gently in the stock, till cooked.

2. 2

   Peel and slice the tomatoes, and cook them in the oven with a buttered paper over for a few minutes; do not let them discolour.

3. 3

   Take out the sweetbreads, break them into neat pieces, dish round on a puree of spinach.

4. 4

   Colour the sauce a pale green, and pour over and round.

5. 5

   Pile the tomatoes in the centre, having cut them into neat little squares.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 23. The excerpt below is the record exactly as published.

Sweetbreads a la Pompadour. Two largo sweetbreads, 4 ripe tomatoes, £ pint Bechamel 8auce, a few drops of green vegetable colouring, 1£ pint white stock

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