Place the sweetbreads on the risotto and fill in the centre with
quenelles of fowl and Espagnole sauce (No. 1).
No. 115. Animelle Lardellate (Sweetbread)
Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of
vegetables.
Blanch two sweetbreads, lard them, and cook them very slowly in
good stock. Skim the stock and reduce it to a glaze to cover the
sweetbreads. Then cut them into three or four pieces and arrange
them round a dish, but see that the larding is well glazed over.
In the centre of the dish place a piece of bread in the shape of a
cup and fill this with a macedoine of vegetables.
No. 116. Frittura di Bottoni e di Animelle (Sweetbread and
Mushrooms)
Ingredients: Sweetbread, fresh button mushrooms, flour, bread
crumbs, salt, pepper, parsley, butter, lemons.
Peel some button mushrooms and cut them in halves. Boil a
sweetbread, and cut it into pieces about the same size as the
mushrooms, flour, egg, and bread crumb them, and fry in butter;
then serve with a garnish of fried parsley.
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