Sweetbreads, White

Ingredients

• two large sweetbreads
• as much white stock as will barely cover the sweetbreads
• a little pepper
• salt
• grated nutmeg
• a bunch of parsley
• a small onion
• two tablespoonfuls of thick cream
• the yolk of an egg

Method

1. 1

   Soak, blanch, and cool sweetbreads.

2. 2

   Place in a saucepan with white stock, thicken with roux or flour and butter, add parsley, onion, pepper, salt, and nutmeg.

3. 3

   Simmer for 2-3 minutes, then add cream.

4. 4

   Simmer sweetbreads in sauce until done, remove herbs, mix a spoonful of sauce with egg yolk, add to sauce, stir until smooth, and serve over sweetbreads.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1949. The excerpt below is the record exactly as published.

a little pepper, salt, and grated nutmeg. Let the sauce boil up once, skim it, and let the sweetbreads simmer 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- spoonfuls of cream. Stir the sauce over the fire for a minute or two, but do not let it boil. Make a vol-au-vent case four inches in diameter. Bake it until done enough, scoop out the centre, and fill it with the mince. Serve the vol-au- vent very hot on a neatly-folded napkin. This dish will be much improved if a few mushrooms and browned potatoes are added to the prepara- tion. Clean and skin eighteen or twenty button mushrooms, put them into a saucepan, cover with boiling water, and add the strained juice of a lemon and a little salt. Let them boil quickly for ten or twelve minutes. Make a dozen small balls of mashed potatoes, dip these in egg, and make them hot in the oven. Fill the vol-au-vent case (which, if the mushrooms and potatoes are added, will need to be six inches in diameter) with layers of sweetbread, potato balls, and mushrooms. Pour the sauce over all, and serve. Sweetbreads, White.— Soak, blanch, and cool the sweetbreads in the usual way. Put into a saucepan of a size to hold them conveniently, but no larger, as much white stock as will barely cover the sweetbreads. Thicken this with white roux or with a little flour and butter, add a bunch of parsley, a small onion, and a httle pepper, salt, and grated nutmeg. Let it siramer two or three minutes, then add two table-spoonfuls of thick cream. Put in the sweetbreads, and let them simmer in the sauce until done enough. Take the herbs out of the sauce, let it cool a minute, then mix a spoonful of it ^vith the yoUc of an egg

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