Sweetbreads and Palates, Pie of
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare sweetbreads and palates in the usual way.
Stew them in good brown gravy until tender.
Assemble and bake
Place the meat in a dish.
Let the sauce cool slightly, then stir in the well-pounded yolks of the hard-boiled eggs.
Pour the sauce over the meat.
Cover the dish with pastry.
Bake in a preheated oven at 400°F (200°C) until the pastry is golden and the pie is ready to serve.
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 and palates
- Provide the tender meat that forms the body of the pie.
- Good brown gravy
- Keeps the meat moist during stewing and forms the sauce that fills the pie.
- Hard-boiled egg yolks
- Mashed into the sauce to thicken it and give it a richer, creamier texture.
- Pastry
- Encloses the filling and browns in the oven to form a golden crust.
The step that matters
Cooling the sauce before adding the egg yolks. If the sauce is too hot, the mashed yolks can break down unevenly or turn grainy instead of blending smoothly. Letting it cool slightly keeps the sauce smooth and creamy.
“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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