Sweetbreads en Gordineere

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Omelet
Instructions (21)
  1. Parboil three sweetbreads.
  2. Take a stew pan and put in it layers of bacon, or ham and veal.
  3. Lay the sweetbreads over the layers, with the upper sides downwards.
  4. Put in a layer of veal and bacon over them.
  5. Add a pint of veal broth and three or four blades of mace.
  6. Stew them gently for three quarters of an hour.
  7. Take out the sweetbreads.
  8. Strain the gravy through a sieve and skim off the fat.
  9. Make an omelet of yolks of eggs in the following manner:
  10. Beat up four yolks of eggs.
  11. Put two beaten yolks on a plate and set them over a stew-pan of boiling water, with another plate over it.
  12. It will be soon done.
  13. Put a little Spinach-juice into the other half of the beaten yolks and serve it the same.
  14. Cut the omelet out in sprigs of what form you please.
  15. Put the omelet sprigs over the sweetbreads in the dish.
  16. Keep the sweetbreads as hot as you can.
  17. Thicken the gravy with butter rolled in flour and two yolks of eggs beaten up in a gill of cream.
  18. Put the gravy over the fire and keep stirring it one way till it is thick and smooth.
  19. Pour the thickened gravy over the sweetbreads.
  20. Send it to table.
  21. Garnish with lemon and beet-root.
Original Text
Sweetbreads en Gordineere. PARBOIL three sweetbreads; then take a stew pan, and put in it layers of bacon, or ham and veal, over which lay the sweetbreads, with the upper sides down- wards. Put in a layer of veal and bacon over them, a pint of veal broth, and three or four blades of mace. Stew them gently three quarters of an hour; then take out the sweetbreads, strain the gravy through a sieve, and skim off the fat. Make an omelet of yolks of eggs, in the following manner: Beat up four yolks of eggs, put two on a plate, and set them over a stew-pan of boiling water, with another plate over it, and it will be soon done. Put a little Spinach-juice into the other half, and serve it the same. Cut it out in sprigs of what form you please, put it over the sweetbreads in the dish, and keep them as hot as you can. Thicken the gravy with butter rolled in flour, and two yolks of eggs beat up in a gill of cream. Put it over the fire, and keep stirring it one way till it is thick and smooth. Pour it over the sweet- breads, and send it to table. Garnish with lemon and beet-root.
Notes
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