Sweetbread Larded. Soubise Sauce.

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 (3)
for serving
Instructions (2)
  1. Blanch a sweetbread and put it to press between two plates with a weight on the top; when the sweetbread is cold, lard it all over the top with lardons about one and a half inches long and one eighth of an inch thick, and then braise it as in foregoing recipe.
  2. When cooked, lightly glaze the sweetbread over and put it in the oven on a clean tin for the lardons to get quite crisp, dish it up and serve Soubise sauce round it.
Original Text
Sweetbread Larded. Soubise Sauce. (Ris de Veau Piqué. Sauce Soubise.) Blanch a sweetbread and put it to press between two plates with a weight on the top; when the sweetbread is cold, lard it all over the top with lardons about one and a half inches long and one eighth of an inch thick, and then braise it as in foregoing recipe. When cooked, lightly glaze the sweetbread over and put it in the oven on a clean tin for the lardons to get quite crisp, dish it up and serve Soubise sauce round it.
Notes
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