Sweetbreads Larded With Mushroom Sauce

Ris de Veau Pique aux Champignons

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Sweetbreads
  • A Carrot
  • 4 Thin Slices of Bacon
  • An Onion
  • ½ Can of Mushrooms
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • A Sprig of Thyme
  • 3 Bay Leaves
  • A Wineglassful of Madeira, or Sherry
  • 2 Pints of Consomme
  • Salt and Pepper
  • Croutons


Soak the sweetbreads in clear, cold water as soon as you come from market, for they are so delicate that they spoil very easily. Wash well, to take off the blood; wash again in a clear cold water, and parboil them for ten minutes. Then drain them of all water, press them into shape and put them on a clean cloth on a table and cover with a plank and put a weight upon them to flatten. When cold, clean with a knife, cutting off the outside nerves, veins and fibers, without breaking the Sweetbreads, however. Cut fat lard into little strips like matches, and with a larding needle, lard the Sweetbreads, slipping the needle in on one side and bringing out on the other. Lard each Sweetbread eight times. Then slice one onion and one carrot very fine; mince three bay leaves and a whole sprig of thyme. Take a very thin slice of very fat bacon, cut it into thin strips and cover the bottom of the saucepan with these. Lay the Sweetbreads on top and put on top of these sliced onion, carrot and finely minced herbs. Salt and pepper by sprinkling nicely. Cover this with a few fine strips of fat bacon. Cover the whole with brown paper which has been well greased with butter and put pan in a slow oven with the paper on top. Let the Sweetbreads bake for about twenty minutes, basting occasionally. In the meantime make a Sauce Espagnole as follows:

Chop a few pieces of beef very fine, or else use good stock. If meat is used, boil in about two pints of Consomme. When it is reduced to about one pint, take off and strain. Take a tablespoonful of butter or lard, and brown lightly with a tablespoonful of flour. Then add the water and dissolve well, stirring constantly to prevent being lumpy. Add to this a half can of mushrooms, and let it simmer a few minutes, and then add a glass of Sherry or Madeira Wine. Let it cook rapidly for about ten minutes. In the meantime the Sweetbreads will have been cooked to a nicety. Take them out of the pan and put one by one into the sauce, and let them cook ten minutes longer. Serve with buttered Croutons, cut in dice shapes. Sweetbreads are always served with fresh young Green Peas. This is a famous Creole dish.