Show sweetbread recipes by nicolas soyer chef chat of brooks club london of sweetbreads Sweet breads trim a sweetbread and cut in four pieces trim four large mushrooms and tomatoes roll the sweetbread in flour and put it between the mushrooms and tomatoes butter well your paper bag and arrango arrange the above nicely in the middle place one teaspoonful of breadcrumbs bread crumbs on top cover with a slice alice of fat bacon or ham cut very thin flavor with sweet herbs asae sired seal bag and put on an broiler in hot oven allow twenty to twenty five minutes sweetbread fancy Meth method dd hall half v is mall email onion on one e slice ot at carrot a little ham barn tat fat and lean and azitile a little ot of the trimmings all cut in small dice A small email bunch ot of sweet herbs and thyme parsley and bay I leaves eaves put these on the bottom odthe paper bag which should be ba well buttered lard lour four sweetbread it if desired and around it put three or four mushrooms and two or three tomatoes skinned and all seed removed add a tablespoonful of stock madeira or sherry according to taste seal bag put on broiler allow twenty five minutes in a hot oven if color and thick sauce are desired mix a quarter of a teaspoonful teasPoon tu I 1 of arrow root with the vegetables and a little juge burnt sugar coloring when you open the bag remove the sweetbread gently place on dish remove tomatoes mushrooms oz etc and place around it put the whole of the he remaining contents of the bag juice in eluded in a strainer and press with a wooden spoon into a clean hot basin standing landing is in boiling water pour the gravy thus obtained over the sweet broad bread copyright 1911 by the sturgis 6 walton company |