Sweetbreads Financiére

Ingredients

• two pairs of sweetbreads
• 1 ounce butter
• 1 carrot
• 1 onion
• 1 cup of stock
• 6 truffles
• 6 mushrooms
• 6 olives
• 6 cocks' -combs
• 6 forcemeat balls made of chicken, bread, etc.
• 1/2 pint of stock
• a glass of Madeira

Method

1. 1

   Trim and parboil the sweetbreads, fry with butter, carrot, onion, and herbs.

2. 2

   Cook for 30 minutes, strain stock over them, and serve with truffles, mushrooms, olives, cocks' combs, and forcemeat balls simmered in stock with Madeira.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 32. The excerpt below is the record exactly as published.

SWEETBREADS FINANCIERE. (Paris.) Trim and parboil two pairs of sweetbreads ; fry them with i ounce butter, i carrot, i onion, some herbs, and i cup of stock. Cook for ^ hour, strain the stock over them on a dish, and serve with a border of 6 truffles, 6 mushrooms, 6 olives, 87 With a Saucepan over the Sea 6 cocks' -combs, and 6 forcemeat balls made of chicken, bread, etc., which have been simmered in ^ pint of stock, with a glass of Madeira. SWEETBREADS (as cooked in Italy). Soak and parboil 2 large heart sweetbreads. Cut each into 4 pieces and fry in butter with salt, pep- per, and parsley. When cool, dip each in some white stock or Bechamel sauce, then in egg and bread-crumbs and fry until brown. Serve with a brown sauce with mushrooms and a border of spaghetti, both cooked, the latter with tomatoes and cheese on top. SWEETBREADS. (Modena.) Blanch and cut into 4 pieces a pair of fine sweetbreads. Season, fry them, and drain them. Have ready i cup of cold chicken and the same of beef tongue, cut into strips, also a cup of cooked spaghetti, covered with tomato sauce. Arrange the spaghetti in the middle of a plate, put the sweetbreads over it and arrange the chicken in one end of the plate and the tongue at the other. Pour some tomato sauce over all and serve hot. BROILED SWEETBREADS. (Paris.) Blanch two fine sweetbreads and cook them for 20 minutes in a cup of stock. Drain them, and when cold dip them in a rich cream sauce. When 88 With a Saucepan over the Sea this is firm, roll them in bread-crumbs and a thin slice of ham, then tie each in oiled paper. Broil them on a gridiron, take off the paper, and serve with a border of spinach. SWEETBREAD CUTLETS (as cooked in Montpellier). Soak a pair of large sweetbreads in salt and water, parboil them, and let them cool. Cut into shape and dip in aspic jelly, melted. When it is firm, arrange in a circle and fill the centre with asparagus tips cooked in stock and cut up ; pour mayonnaise sauce over the asparagus and put on ice until needed. SWEETBREAD CROQUETTES. (Paris.) Parboil, cool, and chop 4 small or 3 large sweet- breads. Cook with I ounce of butter, salt, pep- per, a tablespoonful of chopped onion, ^ pint of cooked mushrooms, i cup of white stock, and the yolks of 2 eggs. Add juice of a lemon, parsley, and a little nutmeg. Mix all well and roll into balls. Dip into eggs and bread-crumbs and fry in hot fat. STEWED SWEETBREADS. (England.) Parboil a pair of sweetbreads, trim them, and cut into 8 pieces. Cover with a pint of veal broth, add salt, pepper, parsley, sweet marjoram, and a 89 With a Saucepan over the Sea little mace. Cook, covered, for 40 minutes. Take out, strain the sauce, add the beaten yolks of 2 eggs. Pour it around and serve. VEAL, CUTLETS (as cooked in Venice). Chop j4 pint of mushrooms, 2 onions, some parsley, thyme, and 2 ounces of bacon. Mix with 2 ounces of butter, season it and rub it through a sieve. Cover 2 pounds veal cutlets with this on both sides; cover these with oiled paper and cook in a little stock, turning often until tender. Take off the paper, add water or stock to the sauce, yolks of 2 eggs, and juice of a lemon, skim it, strain it, and pour over the cutlets. VEAL CUTLETS (as cooked in Metz). Lard 6 fine cutlets with strips of bacon. Put in a pan with i ounce butter, 2 onions, 2 carrots, sliced, and the trimmings of the veal, some parsley, a bayleaf, and a cup of consomme. Brown the cutlets in the butter, add the rest, cook, covered, 2 hours, strain sauce, add tomatoes to it. BAKED MUTTON CHOPS. (Italy.) Braise 6 chops in stock with 2 carrots, an onion, parsley, thyme, and sweet marjoram. Let them brown, drain them, and reduce the sauce. Add to 90 With a Saucepan over the Sea it y^ cup bread-crumbs, yolk of i hard-boiled egg, 6 mushrooms, salt, and pepper. Chop this fine and dip each chop in it, then in grated Parmesan cheese. Bake in the oven until brown and serve with Tartare sauce. MUTTON CHOPS (as cooked in Southern France). Trim and season 5 cutlets ; fry them in i ounce butter. Chop 5 small onions and fry them in butter ; when soft but not brown, add the juice of a lemon, some parsley, and the yolks of 2 eggs. Stir until thick and add salt and pepper. Cover the chops on both sides with this, and lay them on a dish ; dust bread-crumbs thickly over all and bake until brown. Serve with green peas. BRAISED CHOPS. (Poland.) Trim 7 chops, fry in butter, and let them xool. Make a forcemeat of y^ pound bacon, ^ pound calPs liver, some bread-crumbs, i carrot, i onion, I bayleaf, parsley, salt, and pepper. Chop these well and cook for 10 minutes, rub through a sieve, coat the chops on both sides with it. Cover each with buttered paper and braise, in the oven, bast- ing with Yz cup of brown sauce or stock. Take oflF the paper, strain the sauce around, and serve with a border of fried potatoes. 91 With a Saucepan over the Sea LAMB CHOPS. (Madame de Maintenon.) Trim the chops, make a forcemeat of chopped ham, bread-crumbs, and mushrooms, in equal parts, mixed with onion

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