Name: Sweet-bread
Ingredients: 1 volevent (pastry shell); 1 cold chicken (boiled or roasted); 1 throat sweetbread

Sweet-bread

Ingredients

1 volevent (pastry shell)
1 cold chicken (boiled or roasted)
1 throat sweetbread

Directions

Prepare

Bake the vol-au-vent to fit the size of your dish.

Make the filling

Prepare a fricassee using the cold chicken, removing the skin if it was roasted.
Slice the throat sweetbread and add it to the fricassee.

Assemble

Combine the fricassee and sweetbread in the vol-au-vent.

Recipe from a historical cookbook (Internet Archive).

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

Volevent (pastry shell): Forms the crisp, edible case that holds the filling.
Cold chicken: Provides the main body and meaty texture of the filling.
Throat sweetbread: Adds a tender, rich texture to the filling.

“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.