Sweetbreads, Vol-au-vent of

Ingredients

• two large sweetbreads
• 2 ozs, of butter
• the third of a pint of white stock
• the strained juice of a lemon
• two table-spoonfuls of sherry or Madiera
• a bunch of sweet herbs
• the thin rind of half a lemon
• half a blade of mace
• two cloves
• a little pepper
• salt
• grated nutmeg
• the beaten yolks of two eggs
• four table-spoonfuls of cream
• one tablespoonful of sherry

Method

1. 1

   Soak, parboil, and blanch the sweetbreads.

2. 2

   When cool, dry them, cut into small pieces, and dredge with flour.

3. 3

   Melt butter in a saucepan, add sweetbreads, and then add white stock, lemon juice, sherry, herbs, lemon rind, mace, cloves, pepper, salt, and nutmeg.

4. 4

   Boil once, skim, and simmer until done.

5. 5

   Strain the sauce and mix with beaten egg yolks and cream.

6. 6

   Stir over heat without boiling.

7. 7

   Bake a vol-au-vent case, fill with the mixture, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 431. The excerpt below is the record exactly as published.

the beaten yolks of two eggs and stir until the sauce is thick. Just before serving add one table- spoonful of sherry. Sweetbreads, Vol-au-vent of. — Soak, parboil, and blanch two large sweetbreads. When cool, dry them, cut into small pieces, and dredge flour upon them. Melt 2 ozs, of butter in a saucepan, put in the pieces of sweetbread, and add the third of a pint of white stock, the strained juice of a lemon, two table - spoonfuls of sherry or Madiera, a bunch of sweet herbs, the thin rind of half a lemon, half a blade of mace, two cloves, and a little pepper, salt, and grated nutmeg. Let the sauce boil up once, skim it, and let the sweetbreads sim- mer gently until done enough. Take them up, strain the sauce, and mix with it gradually the yolks of two eggs beaten up with four table-spoon- fuls of crea

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