Escalopes of Sweetbread à la Française

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

sweetbread preparation

sweetbread ↝ Sweetbreads [Liver and organ meats]
warm glaze ↝ Carrots, glazed, cooked [Carrots]
liquor from the braise, strained and freed from fat
chopped truffle
slices of cooked tomato ↝ Tomatoes, raw [Tomatoes]
any nice green vegetable ↝ Raw vegetable, NFS [Other vegetables and combinations]
thin Soubise sauce

Instructions (9)

Prepare the sweetbread as for escalopes à la Connaught.
When cooked, cut the sweetbread in slices about a quarter of an inch thick.
Place these slices on a baking tin.
Brush over with a little warm glaze.
Put a little of the strained and fat-free liquor from the braise into the tin.
Place the tin in a moderate oven for ten to fifteen minutes.
Take out of the oven and sprinkle each slice with chopped truffle.
Dish en croûton border en couronne with slices of cooked tomato between each slice of sweetbread.
Serve with any nice green vegetable in the centre and thin Soubise sauce round the base.

Original Text

Escalopes of Sweetbread à la Française.
(Escalopes de Ris de Veau à la Française.)
Prepare the sweetbread as for escalopes à la Connaught, and when it is cooked cut it in slices about a quarter of an inch thick, place these on a baking tin and brush over with a little warm glaze, put in the tin a little of the liquor from the braise, strained and freed from fat, and put them in a moderate oven for ten to fifteen minutes, take up and sprinkle each with chopped truffle, dish en croûton border en couronne with slices of cooked tomato between each slice of sweetbread; serve with any nice green vegetable in the centre and thin Soubise sauce round the base.

Notes

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