Capilotade of Sweetbread

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 (16)

sweetbread preparation

heart or throat sweetbread ↝ Sweetbreads [Liver and organ meats]
buttered paper ↝ Butter, stick, unsalted [Dairy and Egg Products]
veal farce ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
chopped truffle
hard-boiled yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
buttered sauté pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
well-flavoured boiling stock
buttered paper ↝ Butter, stick, unsalted [Dairy and Egg Products]

garnish

Julienne shreds of truffle
tongue ↝ Tongue [Liver and organ meats]
tinned button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
French gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
hard-boiled white of egg ↝ Egg, white only, raw [Eggs and omelets]
mushroom liquor ↝ Mushrooms, oyster, raw [Vegetables and Vegetable Products]

border

border of potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

sauce

thin Soubise sauce

Instructions (5)

Blanch the heart or throat sweetbread in cold water, then put it to press; when cold wrap it in a buttered paper and place it in a pan to braise as in foregoing recipe.
Take up and set aside to cool; then cut in slices about a quarter of an inch thick and mask over one side and round the edges with veal farce; smooth this with a hot wet knife and garnish alternate slices with chopped truffle and hard-boiled yolk of egg which has been passed through a sieve.
Place the slices in a buttered sauté pan on the unmasked side, then pour into the pan enough well-flavoured boiling stock to half their thickness, and put them in a moderate oven with a buttered paper over them for twelve to fifteen minutes.
Dish en couronne on a border of potato with thin Soubise sauce round the dish, and garnish the centre with Julienne shreds of truffle, tongue, tinned button mushrooms, French gherkins, and hard-boiled white of egg.
The white of egg, when cut, should be kept in cold water till wanted, and the other garnish heated between two plates over boiling water with a little mushroom liquor.

Original Text

Capilotade of Sweetbread.
(Capilotade de Ris de Veau.)
Blanch the heart or throat sweetbread in cold water, then put it to press; when cold wrap it in a buttered paper and place it in a pan to braise as in foregoing recipe. Take up and set aside to cool; then cut in slices about a quarter of an inch thick and mask over one side and round the edges with veal farce; smooth this with a hot wet knife and garnish alternate slices with chopped truffle and hard-boiled yolk of egg which has been passed through a sieve. Place the slices in a buttered sauté pan on the unmasked side, then pour into the pan enough well-flavoured boiling stock to half their thickness, and put them in a moderate oven with a buttered paper over them for twelve to fifteen minutes. Dish en couronne on a border of potato with thin Soubise sauce round the dish, and garnish the centre with Julienne shreds of truffle, tongue, tinned button mushrooms, French gherkins, and hard-boiled white of egg. The white of egg, when cut, should be kept in cold water till wanted, and the other garnish heated between two plates over boiling water with a little mushroom liquor.

Notes

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