Sweetbreads Served in Beetroot Pâtés

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two large beetroots ↝ Beets, raw [Vegetables and Vegetable Products]
one sweetbread ↝ Sweetbreads [Liver and organ meats]
cup of thick, white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
six beetroot pâtés ↝ Beets, raw [Vegetables and Vegetable Products]
tiny bits of parsley ↝ Parsley, raw [Not included in a food category]
The remains of cold sweetbreads, or any kind of white meat ↝ Sweetbreads [Liver and organ meats]

Instructions (4)

Cook two large beetroots cut in the shape of oyster pâtés.
Have one sweetbread cut in tiny pieces, and drop into a cup of thick, white sauce.
Make six beetroot pâtés, fill them up with the preparation, and garnish with tiny bits of parsley round the beetroot.
The remains of cold sweetbreads, or any kind of white meat, will do for this entrée.

Original Text

SWEETBREADS SERVED IN BEETROOT PÂTÉS.

Cook two large beetroots cut in the shape of oyster pâtés. Have one sweetbread cut in tiny pieces, and drop into a cup of thick, white sauce. Make six beetroot pâtés, fill them up with the preparation, and garnish with tiny bits of parsley round the beetroot. The remains of cold sweetbreads, or any kind of white meat, will do for this entrée.

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Notes

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