Sweetbreads, Larded (a la Financiere)

Ingredients

• four sweetbreads
• strips of fat bacon
• sliced carrots
• sliced onions
• sliced celery
• as much stock as will barely come up to the larding

Method

1. 1

   Soak four sweetbreads, boil them quickly till they are firm but not at all hard, cool them, then lard them evenly and thickly with strips of fat bacon.

2. 2

   Butter a baking-dish, and spread a layer of sliced carrots, onions, and celery at the bottom.

3. 3

   Lay the sweetbreads upon the vegetables, and pour round them as much stock as will barely come up to the larding.

4. 4

   Put them in a sharp oven, and bake until done enough, basting them frequently with the liquor.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1946. The excerpt below is the record exactly as published.

Sweetbreads, Larded (a la Financiere). — Soak four sweetbreads, boil them quickly till they are firm but not at all hard, cool them, then lard them evenly and thickly with thru strips of fat bacon. Butter a baking-dish, and spread a layer of sliced carrots, onions, and celery at the bottom. Lay the sweetbreads upon the vegetables, and pour round them as much stock as will barely come up to the lard- ing. Put them in a sharp oven, and bake until done enough, basting them frequently with the liquor. When they are done enough, and the smiace is brightly browned, dish them as follows : — Put a croustade in a dish, and fill it with Toulouse or financiere ragout. Place the sweetbreads against the sides of the crous- tade, and garnish the dish as prettily as possible. If liked, Toulouse ragout may be used for the croustade instead of financiere ragout, and then the dish becomes Sweetbread a la Toulouse. The croustade may be made as follows : — Take an oval loaf one day old. Cut oflE the round top, and scoop out the crumb of the loaf, leaving three-quarters of an inch of bread all round, and at the bottom. Pare away the crust and dip the case into oiled butter. Put it in the oven till it begins to harden, then again dip it in butter, and place it again in the oven till it acquires a little colour, when it wiU be ready for use. Traie to bake the sweetbreads, about half an hour. Sweetbreads, Minced, in Paper Cases. — Take some cold dresssed sweetbreads, and cut them into dice. Take an equal quantity of mushrooms and cut them up also. Stew the mushrooms in butter, and add a slice of fat bacon, the sweetbreads, and a little parsley, pepper, and salt. One or two shal- lots may be added if liked. Simmer over a gentle fire till the mushrooms are done enough. Drain off the fat, take out the parsley, and place the preparation in small paper cases which have been thoroughly oiled. Sprinkle a pinch of savoury herbs on the top, and cover each one with finely-grated bread-crumbs. Put the cases in the oven for a moment that they may be thoroughly heated, squeeze into each a few drops of lemon-juice, add a spoonful of rich gravy, and serve very hot. Dish the minced sweetbreads on a napkin. Time to simmer the mixture, about a quarter of an hour. Sweetbreads, Patties of .—Cold dressed sweetbread, if cut into quarter-inch dice and prepared according to the directions already given for making sweetbread croquettes, may be used for filling small patties or vol-au-vent cases. They should be put into the oven for a minute or two to make them quite hot, and served on a hot napkin. This mince may also be enclosed in a circular piece of pastry of the size of a crown piece, and fried in hot fat till the pastry is sufficiently cooked. They should then be drained and piled on a napkin. Sweetbreads, Pie of. — Take two or more fresh sweetbreads. Soak, blanch, and cool them, then cut each one into three pieces, and simmer them in white stock with about two dozen mushrooms. Let them simmer for a quarter of an hour. Lay them in a dish, put the mushrooms among them, and also six or eight veal forcemeat balls, the green tops of a quarter of a hundi-ed sticks of asparagus, and the hard-boiled yolks of thi-ee or four eggs. Thicken the gravy with white thickening, add pepper and salt if required, and pour it over the meat. Lay slices of fat bacon on the top of the meat, cover all with good pastry, and bake the pie in a moderately-heated oven. Time, according to size. Probable cost of sweet- breads, Is. 6d. to 5s. each. Sweetbreads, Ragout of. — Soak, blanch, and cool the sweetbreads, then simmer them in nicely-seasoned stock for half an hour. Let them cool, cut them into pieces about an inch square, and haH an inch thick, dry them perfectly, and flour them ; then • fry them in butter till they are brightly browned. Put into a saucepan a pint of stock, add a sliced onion

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