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John and Henry Locke cookery archive, item 1, 1852
Page 11
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Sweetbreads ala Royal 3 round breads larded. Stewed in stock & c until tender. Make a purée of green peas as for soup, lay the breads in the dish pour the sauce round, glaze the tops, dish very small patties round and garnish. _____ Roularde de veau Take a melon shape or a plain mould that opens in the centre, lay it all over with thin slices of fat bacon, lard slices of veal, lay the larded side next the bacon, so as to be seen when turned out, fill up the other part of the mould with veal & Ham forcemeat Put the mould tightly together and bake it an hour, have ready a round vol en vent of minced veal, put the Roularde on top. Strip off the fat bacon, glaze & serve hot, or make a roularde of sweetbreads.
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Sweetbreads ala Royal 3 round breads larded. Stewed in stock & c until tender. Make a purée of green peas as for soup, lay the breads in the dish pour the sauce round, glaze the tops, dish very small patties round and garnish. _____ Roularde de veau Take a melon shape or a plain mould that opens in the centre, lay it all over with thin slices of fat bacon, lard slices of veal, lay the larded side next the bacon, so as to be seen when turned out, fill up the other part of the mould with veal & Ham forcemeat Put the mould tightly together and bake it an hour, have ready a round vol en vent of minced veal, put the Roularde on top. Strip off the fat bacon, glaze & serve hot, or make a roularde of sweetbreads.
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