934. LAMB'S SWEETBREADS, A LA TOULOUSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (15)
  1. Steep the sweetbreads in cold water for a couple of hours.
  2. Scald them slightly to set them for the purpose of being afterwards larded.
  3. Place them in a deep sautapan with some clarified butter.
  4. Moisten with larding.
  5. Place a buttered paper upon them.
  6. Boil briskly on a stove-fire for five minutes.
  7. Set them in the oven, or cover them with a lid containing live emblems of charcoal, and place them on a moderate stove, to simmer gently for a quarter of an hour, frequently basting them with their own liquor.
  8. When the sweetbreads are nearly done, remove the lid and the paper.
  9. Put them in the oven or pass the red-hot salamander over them to dry the larding.
  10. Glaze them.
  11. When dished up, each sweetbread should be placed in the dish upon a base formed of quenelle force-meat made of fowl or veal, and shaped to resemble a dariole-mould.
  12. These bases should be previously poached.
  13. Fill the centre of the entrée with stewed peas.
  14. Pour some Espagnole sauce round the base.
  15. Serve.
Original Text
934. LAMB'S SWEETBREADS, A LA TOULOUSE. ABOUT ten heart sweetbreads are necessary for an entrée; steep these in cold water for a couple of hours, and then scald them slightly to set them for the purpose of being afterwards larded; they must next be placed in a deep sautapan with some clarified butter. When about to spread in butter; moisten with larding; place a buttered paper upon them, and put them to boil briskly on a stove-fire for five minutes, then set them in the oven, or cover them with a lid containing live emblems of charcoal, and place them on a moderate stove, to simmer gently for a quarter of an hour, frequently basting them with their own liquor. When the sweetbreads are nearly done, remove the lid and the paper, put them in the oven or pass the red-hot salamander over them to dry the larding and then glaze them. When dished up, each sweetbread should be placed in the dish upon a base formed of quenelle force-meat made of fowl or veal, and shaped to resemble a dariole-mould: these of course should be previously poached. Fill the centre of the entrée with stewed peas, pour some Espagnole sauce round the base, and serve.
Notes
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