Home › The Waldorf Kitchen › Fricandeau of Sweetbreads

Fricandeau of Sweetbreads

Skin and wash some sweetbreads, and lard them with well-seasoned bacon. Line a braisingpan with slices of bacon and beef. Put in some slices of onion, carrots, thyme, bay leaves, and a seasoning of salt, pepper, grated nutmeg, and mixed spices; then put in the sweetbreads, cover them well with some of the same seasoning, and moisten with a little broth. Fix the lid on tightly; solder the edges with hot water paste, so that no air can be admitted, place some live embers on the lid, place the pan over a slow fire, and cook the contents for forty-five minutes. When cooked, pour the sauce through a fine hair sieve, add one pinch of sugar to it, and boil until reduced. Glaze the sweetbreads with the reduced sauce. Put the sweetbreads on a puree of chicory that has been placed on a hot dish, garnish with stewed cucumbers, and serve. Fried Sweetbreads with Perigueux Sauce Boil the sweetbreads, leave until cold, then cut them into slices. Melt a small quantity of butter in a flat stewpan, put in the slices of sweetbreads, sprinkle over a little pepper and salt, and fry them on both sides, add one-half pound of truffles cut in small pieces and a little white wine. Place the lid on the stewpan, cook the contents till the moisture has reduced to a glaze, then pour in a little brown sauce and put the mixture into a bain-marie. Butter a border mould, fill it with veal quenelle forcemeat, and poach it in a bain-marie. When firm turn the forcemeat out of the mould on to a hot dish, put a garnishing in the center, and serve.