906. SWEETBREADS, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
larding
braising
garnish
Instructions (5)
  1. After the sweetbreads have been scalded and pressed, let them be larded in the following manner: one with shreds of very black truffles, another with shreds of the tip of a red tongue, and the third with some green stalks of parsley.
  2. Braize them between layers of fat bacon, and moisten with a wine mirepoix (No. 236).
  3. When they are done, dish them up against a triangular croustade, garnished with a well-arranged Parisian ragout (No. 204).
  4. Stick an ornamental silver skewer garnished with a double comb, a large truffle and a decorated quenelle, in the centre of the croustade, and round the base of the skewer, stud a border of crayfish-tails.
  5. Slightly glaze the sweetbreads, and serve.
Original Text
906. SWEETBREADS, A LA PARISIENNE. AFTER the sweetbreads have been scalded and pressed, let them be larded in the following manner: one with shreds of very black truffles, another with shreds of the tip of a red tongue, and the third with some green stalks of parsley; braize them between layers of fat bacon, and moisten with a wine mirepoix (No. 236). When they are done, dish them up against a triangular croustade, garnished with a well-arranged Parisian ragout (No. 204); stick an ornamental silver skewer gar- nished with a double comb, a large truffle and a decorated quenelle, in the centre of the croustade, and round the base of the skewer, stud a border of crayfish-tails, slightly glaze the sweetbreads, and serve.
Notes
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