Tartelettes de Ris de Veau aux Truffées (Sweetbread Tartlets with Truffles)

Ingredients

• I large or 2 small sweetbreads
• i giU Supreme or AUe-mande sauce
• i table-spoonful grated Parmesan cheese
• I oz. butter
• J pint rich stock
• 8 preserved mushrooms
• 2 truffles
• bread-crumbs
• pepper
• salt
• nutmeg

Method

1. 1

   Blanch and cook the sweetbread in stock until tender.

2. 2

   Cut into dice and combine with mushrooms and truffles in a stewpan.

3. 3

   Season and add hot sauce.

4. 4

   Line small moulds with puff paste, fill with rice or dried peas, and bake.

5. 5

   Unmould and fill with sweetbread ragout, topping with cheese and breadcrumbs.

6. 6

   Bake briefly before serving.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 3. The excerpt below is the record exactly as published.

Tartelettes de Ris de Veau aux TrufiEes. (Sweetbiead Tartlets with Truffles.) I large or 2 small sweetbreads, i giU Supreme or AUe- mande sauce, i table-spoonful grated Parmesan cheese, I oz. butter, J pint rich stock, 8 preserved mushrooms, \ lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, and nutmeg

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