Sweetbreads Larded with Peas

Ingredients

• some sweetbreads
• very thin slices of ham
• a carrot
• an onion
• two cloves
• two bay-leaves
• a clove of garlic
• two branches of thyme
• three quarters with consomme
• about a quart of peas

Method

1. 1

   Blanch sweetbreads, lard with pork, place in a pan with ham, carrot, onion, cloves, bay leaves, garlic, and thyme.

2. 2

   Cover with consomme, bake, and serve over boiled peas with butter, salt, pepper, and sugar.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 36. The excerpt below is the record exactly as published.

Sweetbreads larded with Peas. Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork. Put in a pan very thin slices of ham, a car- rot, an onion cut in thin slices, two cloves, two bay- leaves, a clove of garlic, two branches of thyme, and place the sweetbreads on top. Cover them about three quarters with consomme* (stock, Art. 1), put them in the oven, and baste them from time to time with the liquid in the pan, and, when well colored, take them from the oven and serve them on top of about a quart of peas, previously boiled, a little but- ter, salt, pepper, and a little sugar added to them. 219. Sweetbread Croquettes. Boil four sweetbreads, and let them become cold ; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce (Art. 81), mix well with your sweetbreads, which put on the ice to become thor- oughly cold ; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs ; fry them a bright yellow in very hot lard, drain 82 FRENCH DISHES. them, and serve them with fried parsley or with green peas. 220. Veal Cutlets a l'Allemande. Take three pounds of veal cutlets, which cut in round pieces ; break two eggs in a bowl, adding some salt and pep- per and an ounce of melted butter ; beat all well to- gether, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce (Art. 90). 221. Veal Chops a la Mayonnaise. Put eight veal chops in a fiat saucepan, moisten them with their height of consomme (Art. 1), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold ; serve them in a circle with what- ever jelly remains, and in the center a sauce Mayon- naise (Art. 113), or a sauce ravigote cold (Art. 112). 222. Veal Chops Piques. Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner ; put in a flat sauce- pan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consom- ENTREES. 83 me (Art. 1) and a claret-glass of white wine. Send them to the oven for an hour, baste them every ten minutes with their liquor, and serve them with a sauce financiere, made in the following manner : Put in a saucepan half a pint of Spanish sauce (Art. 80), to which add a wineglass of sherry, a few truffles cut in quarters, also olives from which you have removed the stones, a few pieces of sweetbread blanched and boiled, and a few chickens' livers blanched, boiled, and cut in quarters. 223. Braised Tendons of Veal a la Mace- doine. Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves

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