Sweetbreads with Veal and Ham

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Blanch heart sweetbreads eight minutes, and wash and wipe them dry.
  2. Make an incision in the under part, take out a piece and pound it with a small quantity of light forcemeat.
  3. Fill the cavity in the sweetbread with the pounded mixture.
  4. Rub the top with white of egg.
  5. Lay over it a thin slice of lean ham, a slice of veal, and a bard of bacon.
  6. Put paper and a thin sheet of common paste over the whole.
  7. Bake them gently for an hour.
  8. When they are to be served up take off the paste and paper, glaize lightly the bacon, and put under the sweetbreads a good benshamelle.
Original Text
Sweetbreads with Veal and Ham. Blanch heart sweetbreads eight minutes, and wash and wipe them dry; then make an incision in the under part, take out a piece and pound it with a small quantity of light forcemeat; after which fill the cavity in the sweetbread, rub the top with white of egg, lay over it a thin slice of lean ham, a slice of veal, and a bard of bacon; put paper and a thin sheet of common paste over the whole, bake them gently for an hour, and when they are to be served up take[310] off the paste and paper, glaize lightly the bacon, and put under the sweetbreads a good benshamelle.
Notes
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