Sweetbreads with Brown Sauce

Ingredients

• two pairs of sweetbreads
• a tablespoonful of butter
• a pinch of salt
• one-half pinch of pepper

Method

1. 1

   Soak sweetbreads, cook in boiling water for 20 minutes, then cool in cold water.

2. 2

   Dry, rub with butter, sprinkle with salt and pepper, and cook in a hot oven for 20 minutes, basting often.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 90. The excerpt below is the record exactly as published.

e tablespoonful of butter, one tablespoonful of flour, and when they come to a boil add a teaspoonf ul of finely chopped onion, one of celery chopped very fine, two cloves, one table- spoonful of carrot chopped fine, one teaspoonful of salt, one amali bunch of parsley, and a dash of cayenne. When this has boiled a few minutes, add one pint of good consommé. Cook until it thickens. When ready to serve add two tablespoonf uls Madeira wine. Serve very hot. Baked Sweetbreads Trim eight heart sweetbreads, soak in cold water for two hours, parboil, press and cool between two pieces of tin. Pre- pare a matignon of the foUowing ingredients : Fry a few finely sliced carrots and shallots, a little parsley and herbs in four ounces of batter until slightly browned. Moisten with a glass of white wine and simmer slowly for five minutes. Pour this over the sweetbreads and let them soak for two hours, tuming them frequently. Drain the sweetbreads, wrap them in thin slices of f at pork, fold in buttered paper, put on skewers, and roast before a moderate fire. Remove paper and pork, glaze nicely, and serve with a demiglaze sauce made with the ma* tignon, a little broth, and Espagnole sauce. Sweetbreads with Brown Sauce Clean and soak two pairs of sweetbreads in cold water for an hour or more, then put them in a pan with enough boiling water to cover them, and cook them for twenty minutes. Take them out and place them in cold water for two or three minutes to make them firm. Dry thoroughly, rub them with a tablespoon- ful of butter. Sprinkle with salt and pepper and place in a pan with brown sauce. Cook in hot oven for twenty minutes. Baste often with the sauce. MEAT8 159 Sweetbread Croquettes with Banoe Trim and soak six good-sized sweetbreads in cold water for three hoois. Tben parboil^ drain, and cooL Cut in thick slices and fry untìl qnite dry» with two ounces of melted butter, salt, white pepper, and a little gprated nutmeg. Tben place tbem on a paper to drain. Put two tablespoons of finely chopped shallots with the butter, fry a little, add one pint of cooked mushrooms cut in very small pieces, fry a minute or two, add one pint Allemande san ce, and the yolks of four eggs. Stir very hard and boil one minute. Then add the sweetbreads cut in yery small pieces, some finely chopped, and a little lemon juice. Mix well and tum into a dish to cool. When cold, shape tbem in oblong pieces, dip in beaten egg, then in fine bread crumbs, then in egg and bread crumbs again. Fry in hot fat until a light brown. Drain on brown paper and serve with the foUow- ing sauce in a separate sauce dish : — One pint of velouté sauce, quite thick, one glass of white wine, two tablespoons of beef extract. Boil five minutes. Add two tablespoons of fine-chopped mushrooms and some chopped parsley. Mix with the sauce without boiling. Sweetbread Patties Soak sweetbreads in cold water, remove the pipes and membranes. Cook eighteen minutes in boiling salted water with one tablespoonfiid of lemon juice. Then plunge in cold water to harden. When cold, cut them in small pieces, beat with a neh cream sauce, and serve in pastry shells or in biscuit boxes. Soalloped Sweetbreads Soak four sweetbreads in cold water for two hours. Par- boil them. When cold, trim and cut in slices. Stew them for six minutes with one ounce of butter, one-half wine-glassful of 160 MR8. BEELT'S COOK BOOK white wine, one scant tablespoonf ul of salt, and one teaspoonful of white pepper, and a little grated nutmeg if desired. Then stir in one gill of thick white sauce, two sliced truffles, and four sliced mushrooms. FiU some scallop shells with this mixture, sprìnkle with fine bread crumbs and a few bits of butter. Put in a brisk oven. When slightly brown, remove and serye. Bweetbread Tixnbale Place one pair of large cooked sweetbreads and three pounds of raw white meat of chicken in a mortar with the whites of two eggps. Pound to a fine pulp. Then press through a puree sieve. Moisten with one-half cup of Béchamel sauce and one-half cup of cream. Beat ali together until very light. Season to taste with salt, white pepper, a dash of cayenne, and a little grated nutmeg. Mix thoroughly. Set away on ice until it is thoroughly chilled. Then take a small portion, place in a buttered timbale dish, and poach for about ten minutes. At the end of that time if not firm to the touch, mix the beaten white of one egg to the raw misture. If toc firm to the touch, add more cream to the raw mixture. Then place in buttered moulds, cover with buttered paper, and poach in oven until firm to the touch. Serve with Princess sauce or any other to suit the taste. Veal Kidney Pie Select three nice veal kidneys, wash, and soak them in salted water, then in fresh water. Chop very fine, also chop the fat and mix with the f oUowing : The chopped yolks of four hard- boiled eggs, a few finely chopped herbs and pieces of celery, a dash of grated nutmeg, ground mace, cloves, and white pepper, and salt to taste. Line a deep-buttered dish with puff pastry. Mix the kidneys thoroughly with the seasoning and fili the baking dish. Moisten with three tablespoonfuls of Sherry, CG^er with a layer of pastry. Trim the edges evenly, moisten MEAT8 161 and press them together. Cut a small opening in the top of the pie and bake. Serve while hot. Stewed Oalf' b Liver Haye a piece of liver weighing one and one-balf or two pounds cut into small pieces. Cook for five minutes with one finely chopped onion, one bruised elove of garlic, and one ounce of batter. Season with pinch of salt and one-half pinch of pepper

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