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John and Henry Locke cookery archive, item 1, 1852
Page 10
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of fat bacon on the larded parts. Cover them close. and let them sweat down for ten minuites. take them out add a spoonfull of flour a little veal stock boil and strain put back the breads with the sauce. add half a pint of thick cream. let them simmer until tender. ornamented rice at corners. so [picture] _____ Sweetbreads de veau ala Dauphine. Take 3 round sweetbreads cut them in the middle so as to stuff them full of rich forcemeat made of poultry & nicely seasoned. Skewer or tie them up put them in a pan with slices of fat bacon under them. 3 onions. celery basil & sweet herbs. Sweat them down for 10 minuites. then add sufficient stock to cover them. stew until tender. thicken and rub through a seive. boil, scum, & glaze. celery or mushroom buttons may be served with them
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of fat bacon on the larded parts. Cover them close. and let them sweat down for ten minuites. take them out add a spoonfull of flour a little veal stock boil and strain put back the breads with the sauce. add half a pint of thick cream. let them simmer until tender. ornamented rice at corners. so [picture] _____ Sweetbreads de veau ala Dauphine. Take 3 round sweetbreads cut them in the middle so as to stuff them full of rich forcemeat made of poultry & nicely seasoned. Skewer or tie them up put them in a pan with slices of fat bacon under them. 3 onions. celery basil & sweet herbs. Sweat them down for 10 minuites. then add sufficient stock to cover them. stew until tender. thicken and rub through a seive. boil, scum, & glaze. celery or mushroom buttons may be served with them
Szathmary Culinary Manuscripts and Cookbooks
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