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Vol-au-Vent of Sweetbreads and Oysters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Vol-au-Vent of Sweetbreads and Oysters

Ingredients

Directions

  1. Soak the sweetbread in cold water for 30 minutes to cleanse and whiten.

  2. Bring a pot of water to a boil and add the salt.

  3. Add the sweetbread and boil for 20-30 minutes until cooked but not overdone.

  4. Remove the sweetbread, drain, and let it cool.

  5. Cut the cooled sweetbread into pieces for 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.

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