Home › The World's Kitchen › Sweetbreads En Estouffade

Sweetbreads En Estouffade

Cut from a small piece of larding pork twenty-four julienne-shaped strips, and with the aid of a small larding needle lard the tops of six medium, fresh, heart sweetbreads, blanched. Lightly butter a cocotte dish (earthen pan) and lay in the breads, one beside another.

With a very small Parisian potato scoop dig out as many pieces as you can from two medium, peeled carrots, two peeled turnips and two peeled potatoes. Chop very finely one white onion. Tie in a bunch one branch parsley, one of chervil, half bean sound garlic, one bay leaf and one clove. Arrange all the vegetables around the breads and lay the bouquet in the centre. Season all around with a teaspoon salt and half teaspoon white pepper. Divide half ounce butter into very small bits and distribute it evenly over the breads and vegetables. Cover the cocottiere, set on the range and let gently cook for five minutes. Then set in the oven for thirty minutes. Bring the pan to the oven door, carefully drain all the fat from the bottom and pour in one gill white wine; re-cover the cocottiere, reset in the oven for ten minutes. Remove, take up the bouquet, sprinkle half teaspoon chopped chives over, cover and send to the table.