911. SCOLLOPS OF SWEETBREADS, A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
sweetbreads preparation
to fill the centre
Instructions (7)
  1. Season the sweetbreads with a little pepper and salt.
  2. Mask them over with a thin coating of reduced Allemande sauce.
  3. Breadcrumb the sweetbreads.
  4. Place the breadcrumbed sweetbreads in circular order in a sautapan with some clarified butter.
  5. Fry them of a bright-yellow colour.
  6. When done, dish them up in close order.
  7. Fill the centre with Toulouse ragout (No. 187).
Original Text
911. SCOLLOPS OF SWEETBREADS, A LA MARECHALE. THESE must be seasoned with a little pepper and salt, masked over with a thin coating of reduced Allemande sauce, and afterwards bread- crumbed upon this; they should then be placed in circular order in a sautapan with some clarified butter, and fried of a bright-yellow colour. When done, dish them up in close order, and let the centre be filled with Toulouse ragout (No. 187).
Notes
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