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Updated: June 16, 2025
Chopped mushrooms, sweetbreads, calf's brains, tongue, or truffles are used with chicken, and a combination of two or more of them much improves the quality of the croquettes. Lay the brains in salt water an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off.
SAVOURY VEAL PIE. Make a good puff-paste, and sheet your dish; cut the veal into pieces, season it with pepper, mace, and nutmeg, finely beat, and a little salt; lay it into the crust, with lambstones, sweetbreads, the yolks of hard eggs, an artichoke bottom boiled, and cut in dice, and the tops of asparagus; put in about half a pint of water, lay pieces of butter over the top, put on the lid, and ornament it to your fancy.
Make the sauce again as soon as possible, so that your eye may not lose the impression. Poulette Sauce. Make Allemande sauce as directed in the foregoing recipe; add a wineglass of white wine. If sweetbreads or chicken are to be cooked in the sauce, as is not unusual, of course the eggs must be left out until the last thing. Anything served with this sauce is called
When he was tired the drier said he was 'dreggy. They were talking of the lambs, and how that dry season they had scarcely any sweetbreads. The sweetbreads were so scanty, the butchers did not even offer them for sale; the lambs had fed on dry food. In seasons when there was plenty of grass and green food they had good large sweetbreads, white as milk.
For sweetbreads, cutlets, roast beef, etc., the knife is also necessary; but for the croquettes, rissoles, bouch,es ... la Reine, timbales, and dishes of that class, the fork alone is needed. A majority of the made dishes in which the French excel are to be eaten with the fork.
Then cover with cake-crumbs and let bake until done. Beat 3 whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Set in the oven a few minutes to brown on top. Russian Fried Sweetbreads. Clean and season the sweetbreads with salt and pepper and sprinkle with lemon-juice and chopped parsley. Roll in fine bread-crumbs and fry in hot lard.
"I'll tell ye," quoth Habinas, "as near as I can, for my memory is not so good, but that sometimes I forget my own name: However, for the first dish we had a goodly porker, with a garland upon him, and puddings, goose giblets, lamb-stones, sweetbreads, and gizzards round him; there were also beets and houshold-bread of his own baking, for himself, which I would rather have than white; it makes a man strong, and I never complain of what I like.
The butcher was taken aback: "How in thunder should I know?" he blurted out. "There you go, slamming away with your blasphemy again. Couldn't you ask him?" "Why, yes, Belle, I reckon I could. Maybe I can. Say!" he returned after starting down the steps, to point to the package in her hand, "there's a mess o' sweetbreads in there for you." "Shucks! I can't use sweetbreads tonight, Heinie."
She flashed a glance at her sister, and smiled half-ironically. "I could tell you plenty," she said softly. "He was a startling fellow, and went far sometimes; but you look as if you could go farther." Gaston helped himself to an entree, wondering whether a knife was used with sweetbreads. "How far could he go?" he asked.
Don't let him drink claret; claret's poor sour stuff; a pint of good champagne daily, or a good, full-bodied, genial vintage Burgundy would be far better and more digestible for him. Oysters, game, sweetbreads, red mullet, any little delicacy of that sort as much as possible.
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