Sweetbreads Braise, Princess

Ingredients

• four nice sweetbreads
• fresh artichoke bottoms
• boiled cauliflower
• a little Bearnaise sauce
• the livers of four chickens
• season well with salt
• season well with pepper

Method

1. 1

   Braise sweetbreads and place on artichoke bottoms.

2. 2

   Garnish with cauliflower and Bearnaise sauce, pour gravy over sweetbreads, and sauté chicken livers in butter, seasoning well.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 145. The excerpt below is the record exactly as published.

Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top. St. Francis cheese. Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick ; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box. Potage St. Marceau. Mix one quart of puree of split pea soup with one pint of consomme Julienne. Fillet of sole, Montmorency. Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. -Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter. Sweetbreads braise, Princess. Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauli- flower with a little Bearnaise sauce poured over it ; and over the sweetbreads pour the gravy left after braising. Saute the livers of four chickens in butter, season well with salt

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