Sweetbreads (Ris) a la Merinos

Ingredients

• a large mould
• one cup whipped cream
• three tablespoons dissolved Cox’s gelatine
• pepper
• salt
• the sweetbreads
• the broth the sweetbreads are cooked in
• the salad
• chopped aspic
• crisp lettuce leaves

Method

1. 1

   Glaze a large mould with aspic made from the broth the sweetbreads are cooked in; decorate with truffles and carrots.

2. 2

   Line the mould with whipped cream; cook the sweetbreads in water, salt, and sherry for eighteen minutes.

3. 3

   Cut in small pieces; fill the mould with sweetbreads and cream; leave on ice until cold.

4. 4

   Dip in warm water; turn out.

5. 5

   Serve with salad and garnish with chopped aspic and lettuce leaves.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 231. The excerpt below is the record exactly as published.

Sweetbreads (Ris) a la Merinos Glaze a large mould in a timbale shape with aspic made from the broth the sweetbreads are cooked in; decorate all around the bottom with a large daisy of truffles, strips across, and a little red diamond made from carrots. Line the mould with whipped cream — to one cup whipped cream three tablespoons dissolved Cox’s gelatine, pepper and salt. Cook the sweetbreads in water, salt, and sherry for eighteen minutes. Leave in the broth until cold. Cut in small pieces; leave in the white aspic until it comes to a jelly; fill the mould that has been lined; put some more cream on top; leave on ice until cold. Dip in warm water; turn out. Serve with the salad ; garnish with chopped aspic and crisp lettuce leaves

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