904. SWEETBREADS, A LA CONTI.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

for braizing

black truffle
thinly-sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
thin layers of bacon ↝ Beef, bacon, cooked [Bacon]
good white stock

for garnish

small que-nelles of fowl
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
cocks'-combs
kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
a large truffle
a crayfish ↝ Crayfish, cooked [Shellfish]
Périgueux sauce (No. 29) ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

After the sweetbreads have been scalded and pressed flat, make about a dozen incisions round the sides of their upper surface with the point of a small knife, in a slanting direction, to the depth of half an inch.
In these incisions insert circular scollops of black truffle and render thin so as to form an inner circle in the same manner.
Next prepare the sweetbreads for braizing, placing them upon a bed of thinly-sliced carrot, onion, and celery, covered with thin layers of bacon, layers of the same being placed also over the sweetbreads.
Moisten with good white stock, and braize the sweetbreads about twenty minutes.
When the sweetbreads are done, drain them on a napkin, and glaze them lightly, without drying the glaze on.
When about to dish them up, garnish with a ragout composed of small quenelles of fowl, button mushrooms, cocks'-combs and kernels.
Crown the whole with a large truffle, place a crayfish between each sweetbread, pour some Périgueux sauce (No. 29) under the entrée, and serve.

Original Text

904. SWEETBREADS, A LA CONTI.
AFTER the sweetbreads have been scalded and pressed flat, make
about a dozen incisions round the sides of their upper surface with the
point of a small knife, in a slanting direction, to the depth of half an
inch: in these incisions insert circular scollops of black truffle and
render thin so as to form an inner circle in the same manner. Next
prepare the sweetbreads for braizing, placing them upon a bed of
thinly-sliced carrot, onion, and celery, covered with thin layers of
bacon, layers of the same being placed also over the sweetbreads;
moisten with good white stock, and braize the sweetbreads about
twenty minutes. When the sweetbreads are done, drain them on a
napkin, and glaze them lightly, without drying the glaze on; when
about to dish them up, garnish with a ragout composed of small que-
nelles of fowl, button mushrooms, cocks'-combs and kernels, crown the
whole with a large truffle, place a crayfish between each sweetbread,
pour some Périgueux sauce (No. 29) under the entrée, and serve.
Note—The sweetbreads may be varied by scolloping, or contiser

Notes

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