Sweetbreads a la Supreme

Ingredients

• two plump sweetbreads
• half a pint of good stock
• some carrot cut small
• some turnip cut small
• a white mushroom sauce

Method

1. 1

   Put sweetbreads into salt and water, bring to boil, then flatten between two plates.

2. 2

   Cut off gristle, slice into rounds, and cook in stock with carrot and turnip for 20 minutes.

3. 3

   Drain and serve in a potato border with white mushroom sauce.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Sweetbreads a la Supreme (Ris de Veau a la Supreme) Take two plump sweetbreads, put them into salt and water and bring them to the boil, and put PLATE IX. S V 1. Medallions of Chicken a la Audrey. 3. Swans a la Henley. 2. Chartreuse a I'Echec. 4. Cutlets a la General. ENTRIES 79 them between two plates to flatten them ; cut off all the gristle underneath ; then cut them into rounds the size of a crown piece, cook them in half a pint of good stock, with some carrot and turnip cut small. Bring them to the boil, then simmer for twenty minutes ; when done, drain and dish them up in a potato border, and pour on a white mushroom sauce

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