Sweetbreads Larded With Mushroom Sauce

Name: Sweetbreads Larded With Mushroom Sauce (Ris de Veau Pique aux Champignons)
Cuisine: United States
Ingredients: Salt and Pepper; Croutons; ½ Can of Mushrooms; An Onion; 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; 4 Thin Slices of Bacon; 6 Sweetbreads; A Carrot

Ris de Veau Pique aux Champignons

Preparation info

Difficulty
Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

6 Sweetbreads
A Carrot
4 Thin Slices of Bacon
An</

Americas
United States
New Orleans

Method

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,