Vol-au-Vent of Sweetbreads

Ingredients

• two large fine sweetbreads
• two ounces of butter
• the third of a pint of white stock
• two tablespoonfuls of sherry or madeira
• a bunch of sweet herbs
• the thin rind of half a lemon
• half a blade of mace
• two cloves
• a little pepper
• salt
• grated nutmeg
• the yolks of two eggs
• four tablespoonfuls of cream
• Make a vol-au-vent case

Method

1. 1

   Soak sweetbreads in water for 2 hours, boil for 10 minutes, then cool and dry.

2. 2

   Cut into small pieces and dredge with flour.

3. 3

   Melt butter, add sweetbreads, white stock, lemon juice, sherry, herbs, lemon rind, mace, cloves, pepper, salt, and nutmeg.

4. 4

   Boil, skim, and simmer until done.

5. 5

   Strain sauce, mix with egg yolks and cream, stir over heat without boiling.

6. 6

   Bake vol-au-vent case, scoop out center, fill with sweetbread mixture, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1948. The excerpt below is the record exactly as published.

our table-spoonfuls of cream. Put the sweet- breads on a dish. Add a dessert-spoonful of lemon- juice to the sauce, and pour it over. Time to stew the sweetbreads, half to three- SWE ( 950) SWE quarters of an hour, according to size. Prob- able cost, Is. 6d. to 5s. each. Sufficient for a moderate-sized dish. Sweetbreads, Vol-au-Vent of.— Soak two large hne sweetbreads in water for a couple of hours. Boil them quickly for ten minutes, and throw them into cold water. When cool, dry them perfectly, cut them into small pieces, and dredge flour upon them. Melt two ounces of butter in a saucepan, put in the pieces of sweetbread, and add the third of a pint of white stock, the strained juice of a lemon, two table- spooiifuls of sherry or madeira, a bunch of sweet herbs, the thin rind of half a lemon, half a blade of mace, two cloves, and a little pepper, salt, and grated nutmeg. Let the sauce boil up once, skim it, and let the sweetbreads simmer gently until done enough. Take them up, strain the sauce, and mix with it gradually the yolks of two eggs beaten up with four table- spoonfuls of cream. Stir the sauce over the fire for a minute or two, but do not let it boil. Make a vol-au-vent case

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