Home › Tongue, Sweetbread, Calf's › Tongue, Sweetbread, Calf's: Animelle
Tongue, Sweetbread, Calf's: Animelle
No. 112. Animelle alla Parmegiana (Sweetbread) (Sweet- Ingredients:
Sweetbread, bread crumbs, Parmesan, butter.
Blanch as many sweetbreads as you require, and then roll them in bread crumbs mixed with grated Parmesan, salt, and pepper; wrap them up in buttered grease-proof paper and grill them. When they are cooked, take off the paper, and serve with a good sauce in a sauce-boat.
No. 113. Animelle in Cartoccio (Sweetbread) Ingredients: Sweetbread, butter, herbs, salt, pepper, bread crumbs, Parmesan, lemons, gravy, tomatoes.
Blanch a pound of sweetbread cuttings, mix it with two ounces of melted butter, chopped herbs, salt, and pepper, and put it into paper soufflé cases. Then strew over each some bread crumbs mixed with grated Parmesan, put the cases in the oven, and when they are browned serve either with good gravy and lemon juice or with tomato sauce (No. 9).
No. 114. Animelle all' Italiana (Sweetbread) Ingredients:
Sweetbread, butter, onions, salt, herbs, eggs, glaze, Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce, white sauce.
Blanch as many sweetbreads as you require, cut them into quarters and sautez them in butter with a small onion cut up, salt, and a bunch of herbs. Then pour over them two cups of white sauce and cook gently for twenty minutes; take out the sweetbreads and put them in a stewpan. Reduce the sauce, and add to it a mixture made of the yolks of four eggs, one and a half ounce of butter and a teaspoonful of glaze; pass it through a sieve, pour it over the sweetbreads, and keep them warm in a bain-marie. Have ready a good Risotto all' Italiana (No. 190), and put it into a border mould (but first decorate the inside of the mould with slices of truffle), put it in a moderate oven, and when it is firm turn it out on a dish.
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 macédoine 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 macédoine 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. Hand cut lemons with this dish.