Sweetbreads with Truffles

Ingredients

• two fine sweetbreads
• half a dozen truffles
• a large wine-glassful of marsala
• a little salt
• cayenne
• a quarter of a pint of good stock

Method

1. 1

   Prepare sweetbreads, flour them, and bake until lightly browned.

2. 2

   Peel and slice truffles, simmer with marsala, lemon juice, salt, and cayenne.

3. 3

   Add stock, thicken gravy, and boil until smooth.

4. 4

   Add sweetbreads, simmer for 20 minutes, and serve hot.

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.

two fine sweetbreads, and lard them evenly with thin strips of fat bacon. Slice a carrot, a turnip, a small onion, and a few sticks of celery, and fry these vegetables in hot fat till they are lightly browned. . Drain away the fat, put the sweet- breads upon the vegetables, and add as much stock as will barely cover them, together with a little salt and cayenne, a small lump of sugar, the thin rind of half a lemon, as much grated nutmeg as will lie on a threepenny-piece, a smaU blade of mace, four allspice, and half a wine-glassful of brandy. Let the sauce boil quickly, skim carefully, and then simmer the sweetbreads till done enough. Take them up, put a little piece of fresh butter on each, and place them in the oven to keep them hot. Put into the gravy a dozen small mushrooms which have been skinned and cleaned, and add a tea- spoonful of tarragon vinegar and a little brown thickening. Put the sweetbreads again into the sauce, and let them simmer for ten or fifteen minutes. Serve on a hot dish with the sauce poured roimd them. Time to simmer the sweetbreads, half to three-quarters of an horn-. Sufficient for four or five persons. Sweetbreads with TrujBfles.— Prepare the sweetbreads in the usual manner, flour them, and bake in a gentle oven till they are lightly browned. Baste frequently. Whilst they are baking, prepare the sauce to be served with them as follows : — Peel half a dozen truffles, and cut them into slices about the third of an inch thick. Put these in a saucepan with a large wine-glassful of marsala, the strained juice of a lemon, and a little salt and cayenne. Let them simmer gently a few minutes, then add a quarter of a pint of good stock

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