With a silver knife cut them
into slices. Put half the butter in a saucepan, add the mushrooms and half
the milk, and the salt and pepper. Cover the saucepan, and stew slowly a
half hour. Rub the remaining butter and flour together; drain the liquor
from the mushrooms, add it, with the rest of the milk, to the butter and
flour. Stir until boiling, add the mushrooms and sweetbreads that have been
boiled and picked apart. Cover the saucepan, stand it over hot water, or
use a double boiler, pushing the boiler to the back of the stove for twenty
to thirty minutes. The saucepan must be kept closely covered, or the aroma
of the mushrooms will be lost.
This will fill sixteen cases, or fourteen pate shells, or alone it will
serve twelve persons.
SWEETBREADS a la BORDELAISE
1 pair of calves' sweetbreads
1/2 pint of stock
1 onion
1 bay leaf
1/2 teaspoonful of salt
1 can of mushrooms
1 teaspoonful of browning or kitchen bouquet
1 saltspoonful of white pepper
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
Wash the sweetbreads, put them in a saucepan, add the bay leaf, onion and
one pint of cold water; bring to boiling point, and simmer gently one hour.
Save the water in which they were boiled. Throw the sweetbreads into cold
water, remove the membrane and pick them apart.
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