Sauces), 1 pint of white stock, 12 preserved mushrooms, croûte of fried bread, salt and pepper, frying-fat.
Method.—Prepare and blanch the sweetbreads (see No. 765), put them into a stewpan with the stock, and a little sliced onion and carrot, unless the stock is sufficiently flavoured with these, cover with a buttered paper, and simmer gently for 40 minutes. Meanwhile, cut a croûte of bread to fit the dish, and not less than 2 inches in depth, and fry it lightly in hot fat. Prepare the Suprême sauce as directed, cut the mushrooms into slices, and add them to it. Dish the sweetbreads on the croûte of bread, and pour the sauce over. The dish may be garnished with little groups of haricots verts, green peas, or macedoine.
Time.—About ¾ of an hour after the sweetbread is larded. Average Cost, 6s. to 8s. Sufficient for 6 or 7 persons.
772.—SWEETBREADS WITH ITALIAN SAUCE. (Fr.—Ris de Veau à l'Italienne.)
Ingredients.—2 heart sweetbreads, larding bacon, ½ a pint of Italienne sauce (see Sauces), ¾ of a pint of stock, 12 small quenelles of veal or chicken (see No. 411), 12 preserved mushrooms, a croûte of fried bread, salt and pepper, a mirepoix of 1 onion, 1 carrot, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, frying-fat, glaze.
Method.—Prepare, blanch and press the sweetbreads (see No. 765), and lard them with strips of bacon 1¼ inches long, and about ⅛ of an inch wide. Slice the vegetables, put them into a stewpan with the bouquet-garni and peppercorns, nearly cover with stock, and add the remainder as that in the stewpan boils away. Place the sweetbreads on the top of the vegetables, cover with a buttered paper, and braise either on the stove or in the oven for 40 minutes, basting frequently. When ready, transfer to a baking-tin, and put into a hot oven for a few minutes, to brown and crisp the bacon. Have ready a croûte of fried bread, cut to the size of the dish, and 2 inches or more in depth, place the sweetbreads on the top of it, and brush lightly over with glaze. Pour a little of the sauce round the dish, and serve the remainder separately. Garnish with the quenelles and the mushrooms, previously heated in a little of their own liquor, and serve.
Time.—About 1 hour, after the sweetbreads are blanched. Average Cost, 6s. 6d. to 8s. 6d. Sufficient for 6 or 7 persons.
773.—SWEETBREADS, DUBARRY STYLE. (Fr.—Ris de Veau à la Dubarry.)
Ingredients.—2 heart sweetbreads, larding bacon, slices of cooked ox-tongue, ¼ of a pint of Hollandaise sauce, ¼ of a pint of Madere sauce (see Sauces), ½ a pint of stock, a mirepoix of sliced onion, 1 sliced carrot,