Sweetbreads d la Conti

Ingredients

• 2 heart sweetbreads
• larding-bacon
• mirepoix
• demi-glace
• slices of tongue
• 2 large truffles
• h pint stock
• quenelles for garnish
• meat glaze

Method

1. 1

   Blanch, truss, and press the sweetbreads.

2. 2

   Lard with bacon and tongue, stud with truffles.

3. 3

   Line a pan with mirepoix, lay sweetbread on top, moisten with stock, season, cover, and cook in a slow oven for 40-45 minutes.

4. 4

   Baste frequently, glaze, strain liquor, and serve with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 257. The excerpt below is the record exactly as published.

demi-glace sauce (No. 237), and serve hot. 867. His de Yea a d la Con t i. — 2 heart sweetbreads, larding- bacon, mirepoix, seasoning, demi-glace (No. 237), or Madere (No. 237 a) sauce, a few slices of tongue, 2 large truffles, h pint stock, chicken or veal quenelles for garnish (No. 403), meat glaze [No. 247). Blanch, truss, and press the sweetbreads. Lard the best side with strips of larding-bacon

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