Sweetbreads, Pie of

Ingredients

• two or more fresh sweetbreads
• about two dozen mushrooms
• six or eight veal forcemeat balls
• the green tops of a quarter of a hundred sticks of asparagus
• the hard-boiled yolks of three or four eggs
• thicken the gravy with white thickening
• good pastry

Method

1. 1

   Take two or more fresh sweetbreads.

2. 2

   Soak, blanch, and cool them, then cut each one into three pieces, and simmer them in white stock with about two dozen mushrooms.

3. 3

   Let them simmer for a quarter of an hour.

4. 4

   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 hundred sticks of asparagus, and the hard-boiled yolks of three or four eggs.

5. 5

   Thicken the gravy with white thickening, add pepper and salt if required, and pour it over the meat.

6. 6

   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.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1947. The excerpt below is the record exactly as published.

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

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