Animelle All'italiana Sweetbread Recipe
Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze,
Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce, white
sauce.
Blanch as many sweetbreads as you require, cut them into quarters and
saute them in butter with a small onion cut up, salt, and a bunch of
herbs. Then pour over them two cups of white sauce and cook gently for
twenty minutes; take out the sweetbreads and put them in a stewpan.
Reduce the sauce, and add to it a mixture made of the yolks of four
eggs, one and a half ounce of butter and a teaspoonful of glaze; pass it
through a sieve, pour it over the sweetbreads, and keep them warm in a
bain-marie. Have ready a good Risotto all'Italiana (No. 190), and put
it into a border mould (but first decorate the inside of the mould with
slices of truffle), put it in a moderate oven, and when it is warm turn
it out on a dish. Place the sweetbreads on the risotto and fill in the
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