903. SWEETBREADS, A LA MONARQUE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Lard and braise the sweetbreads as in the foregoing recipe.
  2. Cut a pillar shape from stale bread, approximately 3 inches high and 2 inches on each side of the angle.
  3. Fry the bread pillar in hog's lard until it is a bright-yellow color.
  4. Stick the fried bread pillar upright in the center of the dish using a little paste made of flour and egg.
  5. Arrange the sweetbreads so that one end rests against the bread pillar.
  6. Place a decorated minion fillet of fowl between each sweetbread.
  7. Crown the top with a row of white double cocks'-combs.
  8. Garnish an ornamental silver skewer with a large cocks'-comb, a mushroom, a large crayfish, and a truffle, and stick it into the top.
  9. Pour a Financière ragout (No. 188) around the entrée.
  10. Serve.
Original Text
903. SWEETBREADS, A LA MONARQUE. THESE must be larded and braized as the foregoing; then cut a kind of pillar out of a piece of stale bread, of a regular shape, about three inches high, each side of the angle, measuring about two inches; this should be fried in hog's lard, of a bright-yellow colour, and stuck in a perpendicular position in the centre of the dish with a little paste made of flour and egg. The sweetbreads are to be so arranged as to have one end resting up against this croustade, and between each a deco- rated minion fillet of fowl is to be placed; crown the top with a row of white double cocks'-combs, stick in an ornamental silver skewer garnished with a large cocks'-comb, a mushroom, a large crayfish and a truffle; pour a Financière ragout (No. 188) round the entrée, and serve.
Notes
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