913. SCOLLOPS OF SWEETBREADS, A LA POULETTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. When the sweetbreads have been scalded in the usual manner, cut them into circular scollops.
  2. Place them in neat order in a sautapan, with a little clarified butter, and season with pepper and salt; chopped parsley and lemon-juice.
  3. Simmer them over a moderate fire for about ten minutes.
  4. When done, remove them into a stewpan containing enough sauce à la Poulette for the entrée.
  5. Add some scollops of mushrooms or truffles.
  6. Toss the whole together gently over the stove-fire until sufficiently hot.
  7. Dish them up in a pyramidal form, and serve with a border of croquettes of potatoes round the entrée.
Original Text
913. SCOLLOPS OF SWEETBREADS, A LA POULETTE. WHEN the sweetbreads have been scalded in the usual manner, cut them into circular scollops, place them in neat order in a sautapan, with a little clarified butter, and season with pepper and salt; chopped parsley and lemon-juice; simmer them over a moderate fire for about ten minutes, and when done, remove them into a stewpan containing enough sauce à la Poulette for the entrée, add some scollops of mushrooms or truffles; toss the whole together gently over the stove-fire until sufficiently hot, and then dish them up in a pyramidal form, and serve with a border of croquettes of potatoes round the entrée. Note.—Scollops de sweetbreads à la Russe, and à la Provençale, are prepared in the same manner as veal cutlets under these names.
Notes
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