Sweetbreads in Border, Nesselrode Style
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 22. The excerpt below is the record exactly as published.
some sweetbreads in white stock, and when done, cut them in ^-inch slices ; add one-third of the amount of sliced lobster and also some sliced mush- rooms. Have ready some Veloute Cream sauce, add one- sixth part of thickly reduced Tomato sauce, season to taste and finish with lobster butter. Then add the sweet- breads, etc., fill some shells with the mixture, be- sprinkle with bread crumbs and melted butter, and bake in a brisk oven to a nice color. Beignets de Ris de Veau a la Dino — Sweetbread Fritters, Dino Style. Cut slices of cooked sweetbreads and dip them in well reduced Madeira sauce, to which cooked fine herbs have been added; place the dipped slices of sweetbread on a lightly oiled dish, and set on ice. Ten minutes before serving dip the sweetbread in frying batter and plunge in hot lard without delay. When of a nice brown color, take out and serve on a napkin, garnished with fried parsley. Ris de Veau en Bordure a la Nesselrode — Sweet- bread IN Border, Nesselrode Style. Follow the same directions as for Hunter's Fashion, 57 but use Veloute Cream sauce instead of Brown and Tomato sauce, and finish the sauce with a few drops of lemon juice. Dress the sweetbread in a border of Puree of Chestnuts
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