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Sweetbreads 'Dauphin' Fashion
From The thorough good cook, 1895
Serves 4
Serve with sorrel or endive sauce.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 126. The excerpt below is the record exactly as published.
Sweetbreads "Dauphin" Fashion. Select good-sized sweetbreads. Pare off the sinews and the fat ; throw them into warm water to draw out the blood, and blanch. When thoroughly disgorged, blanch them again a little in boiling water to make them firm, in order 218 THE THOROUGH GOOD COOK. to lard them with great facility. As soon as they are larded, rub the inside of a stew-pan all over with butter ; cover this with thin slices of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.