935. BLANQUETTE OF LAMB'S SWEETBREADS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
optional additions
Instructions (11)
  1. steep the sweetbreads in water
  2. scald them
  3. braize them in a small stew-pan with very little moisture
  4. they will be done in about a quarter of an hour
  5. put them on a dish to cool
  6. cut them into scollops
  7. put them into a stewpan containing some sauce à la Paulette
  8. toss the whole together till warm
  9. dish up the blanquette in a conical form
  10. garnish it round with a border of potato croquettes made in the form of pears
  11. serve
Original Text
935. BLANQUETTE OF LAMB'S SWEETBREADS. THROAT sweetbreads will serve for this purpose, about eight being sufficient for a dish; steep them in water, scald them, and then braize them in a small stew-pan with very little moisture; they will be done in about a quarter of an hour; put them on a dish to cool, cut them into scollops, and put them into a stewpan containing some sauce à la Paulette, toss the whole together till warm, then dish up the blanquette in a conical form, garnish it round with a border of potato croquettes made in the form of pears, and serve. Note.—Mushrooms, truffles, cucumbers, or asparagus-peas may be added.
Notes
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