905. SWEETBREADS, A LA ST. CLOUD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Scald and press the sweetbreads in the usual way.
  2. Stud them over in neat circular order with pieces of black truffle or red tongue, cut out in the form of large hob-nails.
  3. Make twelve openings with a blunt wooden skewer in each sweetbread, and introduce in these the nail-like pieces of tongue perpendicularly.
  4. Braize them according to the directions for the foregoing.
  5. When done, dish them up with a white Toulouse ragout (No. 187).
  6. Garnish the entrée round the base with a border of small quenelles decorated with truffles.
  7. Place a group of trimmed crayfish-tails previously tossed in a little glaze, coloured with lobster-coral.
  8. Slightly glaze the sweetbreads.
  9. Serve.
Original Text
905. SWEETBREADS, A LA ST. CLOUD. THESE should be scalded and pressed in the usual way, and studded over in neat circular order with pieces of black truffle or red tongue, cut out in the form of large hob-nails; then make twelve openings with a blunt wooden skewer in each sweetbread, and introduce in these the nail-like pieces of tongue perpendicularly. Braize them according to the directions for the foregoing, and when done, dish them up with a white Toulouse ragout (No. 187); garnish the entrée round the base with a border of small quenelles decorated with truffles, and place a group of trimmed crayfish-tails previously tossed in a little glaze, coloured with lobster-coral; slightly glaze the sweet- breads, and serve.
Notes
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