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No 114 Animelle all'Italiana (Sweetbread)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







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 centre with
quenelles of fowl and Espagnole sauce (No. 1).











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