Sweetbreads Braise au Jus

Ingredients

• one sliced onion
• one carrot
• a little parsley
• a bay leaf
• a clove
• a few pepper berries
• three parboiled sweetbreads
• one-half cup of bouillon
• salt
• a small quantity of meat extract

Method

1. 1

   In a buttered sauté pan, place sliced onion, carrot, parsley, bay leaf, clove, and pepper berries.

2. 2

   Add parboiled sweetbreads on top, pour in bouillon, season with salt, and bring to a boil.

3. 3

   Once reduced, place in the oven, add meat extract, and baste continually with broth until browned.

4. 4

   Serve on a platter with strained broth.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 286. The excerpt below is the record exactly as published.

Sweetbreads braise au jus. (Glace). Place in buttered saute pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pep- per berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glace by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them. Bisque d'ecrevisses. Remove the tails of three dozen ecrivisses. Use two- thirds of the shells, broken up, to make the soup, and one-third for ecrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up ; with one bay leaf, some thyme and one spoonful of black pepper ber- ries. Then add the broken shells, two spoonsful of flour, one glass 'of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of ecrevisse butter and stir well, then add the ecrevisse tails and one-half glass of Cognac. ficrevisse butter. Break fine in mortar some ecrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries

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