Vol-au-vent of Sweet-breads

Ingredients

• 93g butter
• sweetbreads
• cold water
• milk
• cayenne pepper
• coarse sea salt
• lemon juice
• fresh parsley

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.

1. Fold the butter until covered, then roll it out as thinly as possible using a rolling pin.

2. Fold the crust into three layers, roll out again, and repeat this process seven times.

3. Chill the crust in the refrigerator until firm.

4. Wash the sweetbreads, cover them with cold water in a saucepan, and bring to a boil for five minutes.

5. Transfer the sweetbreads to cold water, rewash, and cut into small pieces.

6. In a saucepan, combine butter and milk, and bring to a boil.

7. Add the sweetbread pieces, season with cayenne pepper and salt, and simmer for 45 minutes.

8. Roll out the chilled crust to about 1/3 inch thick and cut out two vol-au-vent shapes.

9. Cut a smaller circle in each, about 1 inch from the edges, and place on a baking sheet.

10. Bake in a 400°F (200°C) oven for 20 minutes.

11. Remove the inner circle of the vol-au-vent and hollow out the center.

12. Fill each vol-au-vent with sweetbreads, sprinkle with lemon juice, and cover with the baked circle.

13. Garnish with fresh parsley and serve.