Sweetbreads, Dubarry Style
From Mrs. Beeton's household management (1907).
Source and licence
From Mrs. Beeton's household management (1907), printed page 471, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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Ingredients
Method
- (Fr.—Ris de Veau a la Dubarry.) Ingredients.
- — 2 heart sweetbreads, larding bacon, slices of cooked ague, £ of a pint of Hollandaise sauce, £ of a pint of Madere sauce (see Sauces), £ a pint of stock, a mirepoix of sliced onion, i sliced carrot, % a sliced turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, i large cauliflower, salt and pepper.
- Method.
- — Blanch, press, and braise the sweetbreads (see Nos.
- 765).
- Prepare the 2 sauces as directed, cook the cauliflower, divide it into small sprays, re-heat in the Hoilandaise sauce, and warm the slices of tongue between 2 plates over a saucepan of boiling water.
- Remove the sweetbreads from the stewpan, strain the liquor into a smaller pan, boil rapidly, and when sufficiently reduced add to it the Madere sauce, and season to taste.
- Cut the sweetbreads into slices, arrange them with alternate slices of tongue in a circle on a hot dish, strain the Madere sauce over, and pile the cauliflower in the centre.
- Serve hot.
- Time.
- — About i hour.
- Average Cost, 75.
- 6d.
- to 93.
- 6d.
- Sufficient for 7 or 8 persons.