914. CROQUETTES OF SWEETBREADS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For braising sweetbreads
For mixing with sweetbreads
Optional additions
For shaping and frying
Instructions (8)
  1. When the sweetbreads have been scalded, put them into a small stewpan with two shalots, a little mignonette-pepper and salt, half a bay-leaf and a sprig of thyme.
  2. Moisten with some stockpot toppings, and set them to braize gently for about twenty minutes.
  3. When done, drain them on a plate to get cold.
  4. After which let them be cut up into very small dice, and mix with some stiff-reduced Allemande sauce.
  5. Season with a little pepper and salt, and grated nutmeg.
  6. Stir the whole gently over the stove-fire for two minutes.
  7. Spread the preparation on a dish about an inch thick, and put it in the larder to get cold.
  8. The croquettes then must be shaped, bread-crumbed, and fried in the same manner as directed for veal croquettes.
Original Text
914. CROQUETTES OF SWEETBREADS. WHEN the sweetbreads have been scalded, put them into a small stewpan with two shalots, a little mignonette-pepper and salt, half a bay-leaf and a sprig of thyme; moisten with some stockpot toppings, and set them to braize gently for about twenty minutes; when done, drain them on a plate to get cold, after which let them be cut up into very small dice, and mix with some stiff-reduced Allemande sauce; season with a little pepper and salt, and grated nutmeg; stir the whole gently over the stove-fire for two minutes, spread the preparation on a dish about an inch thick, and put it in the larder to get cold. The croquettes then must be shaped, bread-crumbed, and fried in the same manner as directed for veal croquettes. Note.—Some red tongue, mushrooms or truffles, cut into small dice, may also be mixed in with the sweetbreads.
Notes
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