Sweetbreads Braised a la Pompadour

Ingredients

• six braised sweetbreads
• half a pint of hot Bearnaise sauce
• two truffles cut in small square pieces
• six artichoke-bottoms

Method

1. 1

   Braise sweetbreads as in previous recipe.

2. 2

   Serve with Bearnaise sauce, truffles, and artichoke-bottoms.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 184. The excerpt below is the record exactly as published.

x braised sweet- breads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes ; then pour one tablespoonful of hot montglas sauce (No. 213) over each. Serve on a dish with a folded napkin. 616. Stewed Sweetbreads a la Catalan.— Cut four blanched sweet- breads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well- hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, 244 THE TABLE. one gill of Espagnole sauce (No. 151), and a crushed clove of garlic. Cook for ten minutes ; arrange on a hot dish, and serve. 617. Sweetbreads Broiled a la Colbert.— Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them ; mix them in well, and then broil them on a brisk fire for five min- utes on each side. Dress on a hot dish, and serve with half a pint of hot Colbert sauce (No. 190). 618. Sweetbreads Braised a la Pompadour.— Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Bearnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke- bottoms

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