Ragout of Sweetbreads (white)

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 (9)
Instructions (6)
  1. Put into a stewpan some stewed mushrooms, egg balls, slices of blanched throat sweetbreads, cocks combs boiled till nearly done, and half a pint of consumé.
  2. Stew them ten minutes.
  3. Pour the liquor into another stewpan, and reduce it over a fire to one half the quantity.
  4. Beat up the yolks of two eggs, a gill of cream, a little salt, and strain them through a hair sieve to the sweetbreads, &c.
  5. Put them over a slow fire and let them simmer five minutes.
  6. Alternatively, the above four articles may be put into a stewpan with some benshamelle only, and stewed till done.
Original Text
Ragout of Sweetbreads (white). Put into a stewpan some stewed mushrooms, egg balls, slices of blanched throat sweetbreads, cocks combs boiled till nearly done, and half a pint of consumé. Stew them ten minutes, then pour the liquor into another stewpan, and reduce it over a fire to one half the quantity. Beat up the yolks of two eggs, a gill of cream, a little salt, and strain them through a hair sieve to the sweetbreads, &c. then put them over a slow fire and let them simmer five minutes; or the above four articles may be put into a stewpan with some benshamelle only, and stewed till done. [163]
Notes
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