Sweetbreads (Ris) a la Perigord
From The Swedish, French, American cook book, 1918
Serves 2
Serve in the centre a supreme of sweetbreads. Entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 227. The excerpt below is the record exactly as published.
Sweetbreads (Ris) a la Perigord Wash, clean, and boil sweetbreads [see recipe: Boiled Sweet¬ breads], and leave until cold. When cold, remove the skin and cut in halves across (if very small leave whole — one pair of sweet¬ breads to make two pieces). Trim the pieces so that all are of one size. Coat with a heavy Perigord sauce
Cook this with the app: pantry check, scaling, and the assistant.