909. SCOLLOPS OF SWEETBREADS, A LA DAUPHINE.

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 (13)
sweetbreads
for simmering
coating
for frying
to serve with
Instructions (12)
  1. Cut the sweetbreads into oval scollops.
  2. Place them in a sautapan with a little clarified butter, season with pepper and salt, a little nutmeg and some chopped parsley.
  3. Squeeze the juice of half a lemon over them.
  4. Simmer them gently over the fire for ten minutes.
  5. Remove them into a dish.
  6. When partially cold, cover with a thin coating of purée of fowl, mixed with an equal proportion of reduced Allemande sauce.
  7. When this has become firmly set by cooling, dip them in beaten egg and bread-crumb them.
  8. Twenty minutes before sending to table, carefully fry them in plenty of hog's-lard, made hot for the purpose.
  9. Drain them on a napkin to absorb all the grease.
  10. Dish them up in a close circle.
  11. Pour some purée of mushrooms (No. 122) in the centre.
  12. Serve.
Original Text
909. SCOLLOPS OF SWEETBREADS, A LA DAUPHINE. CUT the sweetbreads into oval scollops, place them in a sautapan with a little clarified butter, season with pepper and salt, a little nut- meg and some chopped parsley, squeeze the juice of half a lemon over them, and simmer them gently over the fire for ten minutes; they must then be removed into a dish, and when partially cold, covered with a thin coating of purée of fowl, mixed with an equal proportion of reduced Allemande sauce, and when this has become firmly set by cooling, dip them in beaten egg and bread-crumb them twenty minutes before sending to table, let them be carefully fried in plenty of hog's-lard, made hot for the purpose; drain them on a napkin to absorb all the grease, dish them up in a close circle, pour some purée of mushrooms (No. 122) in the centre, and serve.
Notes
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