Ragout of Sweetbreads (brown)

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

throat sweetbreads blanched and cut into slices ↝ Sweetbreads [Liver and organ meats]
morells blanched, cut into halves, and washed free from grit ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
some stewed mushrooms ↝ Mushroom, pioppini [Vegetables and Vegetable Products]
egg balls ↝ Egg, whole, raw [Eggs and omelets]
artichoke bottoms, or jerusalem artichokes, boiled till half done and cut into pieces ↝ Artichoke [Other vegetables and combinations]
green truffles pared, cut into slices half an inch thick, and stewed in a little stock till it is nearly reduced
cocks combs boiled till three parts done
some cullis

Instructions (2)

Take throat sweetbreads blanched and cut into slices; morells blanched, cut into halves, and washed free from grit; some stewed mushrooms, egg balls, artichoke bottoms, or jerusalem artichokes, boiled till half done and cut into pieces; green truffles pared, cut into slices half an inch thick, and stewed in a little stock till it is nearly reduced; and cocks combs boiled till three parts done.
Then mix all the ingredients together, add some cullis, stew them gently a quarter of an hour, and season to the palate.

Original Text

Ragout of Sweetbreads (brown).

Take throat sweetbreads blanched and cut into slices; morells blanched, cut into halves, and washed free from grit; some stewed mushrooms, egg balls, artichoke bottoms, or jerusalem artichokes, boiled till half done and cut into pieces; green[162] truffles pared, cut into slices half an inch thick, and stewed in a little stock till it is nearly reduced; and cocks combs boiled till three parts done. Then mix all the ingredients together, add some cullis, stew them gently a quarter of an hour, and season to the palate.

Notes

—