Sweetbreads Monroe

Ingredients

• 1 sweetbread, parboiled, cut in 6 pieces
• 1 small onion, sliced
• 34 cup Chicken Stock (p. 151)
• 1 cup peas, canned or cooked
• 4 slices fat salt pork, cubed
• 2 tablespoons butter
• 1 tablespoon flour
• 1 sprig parsley
• 1 teaspoon salt
• 1g teaspoon pepper
• 4 cup white wine
• 1 stalk celery, sliced

Method

1. 1

   Cook sweetbread 6 minutes with onion, celery, pork, 1 tablespoon butter, salt, and pepper, stirring almost constantly.

2. 2

   Add stock and wine, cover, and simmer 35 minutes.

3. 3

   Remove sweetbread, strain stock.

4. 4

   Melt remaining butter, add flour, and stir until well blended; add stock gradually, while stirring constantly.

5. 5

   Add peas and simmer 10 minutes.

6. 6

   Arrange peas in 6 small baking dishes or casseroles, place piece of sweetbread on each, cover with Béarnaise Sauce, and garnish with piece of truffle.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 133. The excerpt below is the record exactly as published.

SWEETBREADS MONROE 1 sweetbread, parboiled, cut in 6 pieces 1g teaspoon pepper 1 small onion, sliced 34 cup Chicken Stock (p. 151) 1 stalk celery, sliced 4 cup white wine 4 slices fat salt pork, cubed 1 tablespoon flour 2 tablespoons butter 1 cup peas, canned or cooked 1 teaspoon salt Truffle Béarnaise Sauce (p. 202) Cook sweetbread 6 minutes with onion, celery, pork, 1 tablespoon butter, salt, and pepper, stirring almost constantly. Add stock and wine, cover, and simmer 35 minutes. Remove sweetbread, strain stock. Melt remaining butter, add flour, and stir until well blended; add stock gradually, while stirring constantly. Add peas and simmer 10 minutes. Arrange peas in 6 small baking dishes or casseroles, place piece of sweetbread on each, cover with Béarnaise Sauce, and garnish with piece of truffle. Waldorf Sweetbreads. Serve on canned artichoke bottoms, heated and seasoned with butter, salt, and pepper. Pour on Allemande Sauce (p. 195) made with stock in pan. SWEETBREADS A LA MONT VERT 1 pair sweetbreads, parboiled 6 slices carrot Truffles, sliced and cut for 4 cup Brown Stock (p. 144) garnishing 44 cup Chicken Stock (p. 151) 3 tablespoons butter Supréme Sauce (p. 195) or 2 slices onion Béchamel Sauce (p. 193) Gash sweetbreads. Put pieces of truffle in gashes. Melt butter, add onion, carrot, and sweetbreads; fry 5 minutes. Pour off butter, add stock, cover with buttered paper, and bake 15 minutes in hot oven (425° F.). Serve with sauce. TONGUE Tongues of beef, calf, lamb, and sheep are used fresh, corned, smoked, or pickled. TO COOK CORNED TONGUE See Corned Beef (p. 277). If very salt, soak several hours in cold water before cooking. Take from water when slightly cooled and remove skin. Serve hot or cold, sliced very thin. If hot, serve with Tomato Sauce (p. 198) or Currant Jelly Sauce (p. 196). LIVER AND SWEETBREADS 325 BRAISED TONGUE 1 fresh tongue 4 tablespoons butter Vg cup carrot 4 tablespoons flour 4% cup celery } diced Salt, pepper ¥ cup onion } Worcestershire Sauce 1 sprig parsley

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