Jellied Sweet Breads
Ingredients
Directions
Prepare the sweetbreads
Parboil the sweetbreads until tender.
Place them between two plates to cool.
Once cold, slice the sweetbreads.
Glaze and arrange
Melt the aspic jelly and dip each slice in it.
Cut additional aspic jelly into small squares and arrange them in a circle on a dish.
Place the sweetbread slices in the circle, filling the center with chopped celery.
Pour mayonnaise around the sweetbreads and garnish with aspic jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweetbreads
- Provide the tender, mild meat that forms the main body of the dish.
- Aspic jelly
- Sets into a glossy, firm coating that holds and protects the slices.
- Mayonnaise
- Adds richness and fat, giving a creamy contrast to the set jelly.
The step that matters
Cooling the sweetbreads before slicing. Sweetbreads must be fully cold and firm before slicing, or they will tear and crumble. Pressing them between plates helps them cool evenly and hold a flat, clean shape for the aspic coating.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.