Vol-au-Vent of Lamb Sweetbreads en Blanquette
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.
Vol-au-Vent of Lamb Sweetbreads en Blanquette Make a vol-au-vent case, or a few small vol-au- vent cases. Steep some lamb sweetbreads in cold water, bleach, drain, and chop them ; cook them in white braise, drain, and cut them into scallops ; mix them in some veloute sauce
Cook this with the app: pantry check, scaling, and the assistant.