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Sweetbread a Lttalienne

Braised sweetbread served with mushroom glaze sauce and fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sweetbread a Lttalienne

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the sweetbread in tepid salted water for 1 hour.

  2. Blanch the sweetbread and remove the fat.

  3. If the sweetbread is misshapen, wrap it in paper and press it between two plates until cold.

  4. Lard one side evenly with lardoons.

Braise and crisp

  1. Place the sweetbread in a braising pot and cook gently for 1 to 1.5 hours until tender.

  2. Transfer the sweetbread to a baking sheet and crisp it in a 400°F (200°C) oven.

Make the sauce and serve

  1. Strain the stock from the braising pot, add 1 teaspoon of glaze, and boil until well reduced.

  2. Brush the sweetbread with glaze and serve it on a croute of fried bread.

  3. Pour the sauce around the sweetbread and garnish with mushrooms.

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

Sweetbread
Forms the main body of the dish, becoming tender through gentle braising.
Lardoons of bacon
Adds fat and savoury flavour that bastes the sweetbread as it cooks.
Liquid glaze
Adds sweetness and gloss to the reduced sauce and the brushed sweetbread.
Mushrooms
Add earthy aroma and texture as a garnish.

The step that matters

Crisping in a 400°F (200°C) oven after braising. The braised sweetbread is already tender and moist, so brief high heat is needed to brown the surface without drying the interior. Leaving it too long can dry the meat and toughen the outside.

“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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