907. EPIGRAMME OF SWEETBREADS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (20)
  1. Procure four throat sweetbreads, and steep them in water for several hours, changing the water frequently, until they are freed from redness.
  2. Scald them for five minutes in boiling water.
  3. Immerse them in fresh water to cool them.
  4. Put them in press between two dishes, to flatten.
  5. Braise one of the sweetbreads in some white broth.
  6. When done, set it aside to get cool.
  7. Cut the braised sweetbread into small circular scollops.
  8. Place the circular scollops in a small stewpan, with an equal quantity of scollops of red tongue and mushrooms.
  9. Cut the three remaining sweetbreads in a slanting direction, into oval scollops a quarter of an inch thick.
  10. Bread-crumb one-half of these oval scollops with two coatings of bread-crumbs, by dipping them the first time in beaten egg, and the second in clarified butter.
  11. Place these bread-crumbed scollops in a sautapan with a little clarified butter.
  12. Prepare the other half of the oval scollops separately in a similar manner, without bread-crumbing them.
  13. Season both halves of the oval scollops with pepper and salt.
  14. When about to send to table, fry the bread-crumbed scollops of a light colour.
  15. Merely simmer the other half of the oval scollops over a slow fire, in order to keep them as white as possible.
  16. Glaze the fried bread-crumbed scollops.
  17. Toss the simmered scollops in a little Béchamel sauce.
  18. Dish them up alternately, placing bread-crumbed scollops with a white one.
  19. Fill the centre with the small scollops of tongue, &c., previously warmed in a little Béchamel sauce.
  20. Pour some of the sauce round the base, and serve.
Original Text
907. EPIGRAMME OF SWEETBREADS. PROCURE four throat sweetbreads, and steep them in water for several hours, changing the water frequently, until they are freed from redness; they must then be scalded for five minutes in boiling water, and after being immersed in fresh water to cool them, should be put in press between two dishes, to flatten. Next put one of the sweetbreads to braize in some white broth; when done, set it aside to get cool, and let it be afterwards cut into small circular scollops, and placed in a small stewpan, with an equal quantity of scollops of red tongue and mushrooms. Cut the three remaining sweetbreads in a slanting direction, into oval scollops a quarter of an inch thick; bread- crumb one-half with two coatings of bread-crumbs, by dipping them the first time in beaten egg, and the second in clarified butter; place these in a sautapan with a little clarified butter, and prepare the other half separately in a similar manner, without bread-crumbing them; both must be seasoned with pepper and salt. When about to send to table, fry the bread-crumbed scollops of a light colour, but the others should be merely simmered over a slow fire, in order to keep them as white as possible; glaze the former and toss the latter in a little Béchamel sauce; dish them up alternately, placing bread- crumbed scollops with a white one; fill the centre with the small scollops of tongue, &c., previously warmed in a little Béchamel sauce, pour some of the sauce round the base, and serve.
Notes
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