RAGOUT OF SCOLLOPS 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 (3)
Instructions (4)
  1. First blanch, and then braize, the sweetbreads in white broth for about twenty minutes.
  2. Take them up on a plate, and allow them to cool.
  3. Cut them into neat scollops.
  4. Place them in a small stewpan with a small ladleful of any sort of sauce appropriate to the entrée which this ragout is intended to garnish.
Original Text
RAGOUT OF SCOLLOPS OF SWEETBREADS. FIRST blanch, and then braize, a little white broth, three or more thick sweetbreads, for about twenty minutes; then take them up on a plate, and allow them to cool; cut them into neat scollops, and place them in a small stewpan with a small ladleful of any sort of sauce appropriate to the entrée which this ragout is intended to garnish. A similar kind of ragout may be prepared with lambs' sweetbreads, calf's, sheep's, or lamb's brains.
Notes
—