Sweetbreads, Braised aux Gourmets
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 183. The excerpt below is the record exactly as published.
six sweetbreads, as in No. 602, and serve with half a pint of hot Financiere sauce (No* 246). 604. Sweetbreads Braised with Sorrel. — The same as for No. 602, adding half a pint of hot puree of sorrel (No. 974). 605. Sweetbreads Braised aii Salpicon.— The same as for No. 602, adding half a pint of hot salpicon (No. 256). 606. Sweetbreads a la Soubise. — The same as for No. 602, adding half a pint of hot soubise (No. 250). 607. Sweetbreads Braised, with Spinach.— The same as for No. 602, adding half a pint of hot spinach (No. 943). 608. Sweetbreads a la Sauce Duxelle.— The same as for No 602, add- ing half a pint of hot duxelle sauce (No. 189). 609. Sweetbreads Braised, with Mushroom Sauce. — The same as for No. 602, adding half a pint of hot mushroom sauce (No. 230). 610. Sweetbreads Braised a la Sauce Beamaise. — The same as for No. 602, adding half a pint of hot Bearnaise sauce (No. 166). 611. Sweetbreads Braised aux Cepes.— The same as for No. 602, add- ing half a pint of hot cepes. 612. Sweetbreads Braised aux Gourmets. — The same as for No. 602, adding half a pint of hot gourmet garnishing
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Cook this with the app: pantry check, scaling, and the assistant.