Sweetbreads, Sans Gene

Ingredients

• some braised sweetbreads
• one stuffed head of fresh mushroom
• sauce Colbert

Method

1. 1

   Put braised sweetbreads on a platter, garnish with a stuffed mushroom for each person, and cover with sauce Colbert.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 184. The excerpt below is the record exactly as published.

Sweetbreads, sans gene Roast turkey, cranberry sauce Broiled sweet potatoes Stewed corn Sliced tomatoes, vinaigrette Corn starch blanc mange with sabayon Coffee Eggs Meyerbeer. Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madere over the white of the eggs. Potage brunoise, with rice. To three pints of consomme brunoise add one-quarter of a pound of boiled rice. Boiled codfish, Flamande. Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate. Sauce Flamande. Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley. Sweetbreads, sans gene. Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert

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