Sweetbreads Au Montpellier
Ingredients
Directions
Prepare the sweetbreads
Soak sweetbreads in salt water for 1 hour.
Parboil sweetbreads.
Cool the sweetbreads under slight pressure between two plates.
Cut sweetbreads into cutlet shapes.
Assemble the plate
Dip each cutlet in firm aspic jelly.
Chop hard, cold aspic roughly.
Form a circle of chopped aspic on a plate.
Arrange cutlets on the circle.
Fill the center of the circle with asparagus heads.
Pour mayonnaise around the cutlets.
Garnish with alternating shapes of red and white aspic.
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, delicate meat that forms the main body of the dish.
- Firm aspic jelly
- Sets into a clear, firm coating that holds the cutlets and chopped aspic together.
- Mayonnaise
- Adds richness and a creamy fat that contrasts with the cool, firm aspic.
- Asparagus heads
- Add fresh, green vegetable flavour and a tender bite to the centre of the plate.
The step that matters
Cool the sweetbreads under slight pressure between two plates. Pressing while cooling squeezes out excess moisture and packs the meat flat, so the cutlets keep a firm, even shape and hold their coating of aspic instead of crumbling or weeping.
“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.
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