Sweetbreads Demiglace

Ingredients

• 3 pairs of sweetbreads
• fine strips of larding pork
• 1 small sliced onion
• 2 slices of carrot
• a small bouquet
• 1 pint of veal or chicken broth
• 1 tablespoonful butter
• 1 tablespoonful cornstarch
• IY2 cupf uls chicken or veal broth
• Ys teaspoonf ul beef extract

Method

1. 1

   Blanch and cool sweetbreads, lard them, and roast with onion, carrot, and broth for 30 minutes.

2. 2

   Prepare a sauce with butter, cornstarch, broth, and pan gravy.

3. 3

   Serve over sweetbreads.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 201. The excerpt below is the record exactly as published.

Sweetbreads Demiglace.— Blanch and cool under a weight 3 pairs of sweetbreads, lard them with fine strips of larding pork ; place them in a small roasting pan ; add 1 small sliced onion, 2 slices of carrot, a small bouquet, and 1 pint of veal or chicken broth, cover with buttered paper, roast 30 minutes, and baste often. When done lay the sweetbreads on a warm dish. Let 1 tablespoonful butter get light brown ; add 1 tablespoonful corn- starch, stir and cook 2 minutes ; add IY2 cupf uls chicken or veal broth, and the gravy from pan; cook 5 minutes,* strain through cheese cloth into a clean saucepan ; add Ys teaspoonf ul beef extract

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