Italian Attelets of Sweetbreads
From The practice of cookery (1829).
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A historical recipe
The practice of cookery, by Mrs Dalgairns and University of Leeds. Library (1829).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- four well-beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Blanch some nice sweetbreads, and stew them in a well-seasoned gravy, made of meat and vegetables ;
- when cold, cut them into pieces of nearly an inch square, put them into a sauce d’attelets, and let them cool.
- With silver skewers, skewer the sweetbreads, and a bit of ready-dressed calf’s udder alternately;
- make them all as much as possible of an equal size, and of a square form.
- Moisten them with the sauce, and cover them with grated bread, then dip.
- them into four well-beaten eggs, strew over them some more grated bread, and level it with a knife;
- fry them of a fine brown, and serve with an Italian sauce, white or brown.
- If the attelets are ready before they are required to be fried, strew grated bread over the cover of a stew-pan, and lay them upon it.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Chef's knife
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Grater