Timbale of Lamb's Sweetbreads

Ingredients

• Take a timbale-mould
• line it with short-paste
• a layer of forcemeat
• a score of Lamb’s Sweetbreads
• Sprinkle salt and pepper over

Method

1. 1

   Line a timbale-mould with short-paste, put a layer of forcemeat mixed with chives and finely-chopped lean raw ham inside.

2. 2

   Blanch and fry the sweetbreads in bacon-fat until nicely browned.

3. 3

   Layer them in the timbale-mould, alternating with forcemeat.

4. 4

   Cover with a layer of forcemeat, seal with paste, bake in a moderate oven for one hour.

5. 5

   Turn out onto a hot dish, make a hole in the top, pour in thickened gravy, garnish with mushrooms and parsley, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 251. The excerpt below is the record exactly as published.

Timbale of Lamb's Sweetbreads. — Take a timbale-mould, line it with short-paste, having previously buttered it, and put a layer of forcemeat mixed with chives and a little finely-chopped lean raw ham inside. Blanch a score of Lamb’s Sweetbreads, and fry them over a clear fire in bacon- fat till nicely browned. Sprinkle salt and pepper over

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