Sweetbreads Au Montjpellier
Ingredients
Directions
Prepare the sweetbreads
Soak sweetbreads in salt water for 1 hour.
Parboil sweetbreads, then cool them under slight pressure between two plates.
Cut sweetbreads into cutlet shapes.
Dip each cutlet in firm aspic jelly.
Assemble and garnish
Chop hard, cold aspic roughly and form a circle on a plate.
Arrange cutlets on the circle and fill the center with asparagus heads.
Pour mayonnaise around the cutlets and garnish with alternating shapes of colored aspic.
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
- Provide the tender, delicate meat that forms the main body of the dish.
- Firm aspic jelly
- Sets into a clear, firm coating that holds its shape and keeps the cutlets moist.
- Asparagus heads
- Add a tender, fresh vegetable element and visual contrast in the center.
- Mayonnaise
- Adds richness and a creamy fat element that complements the lean sweetbreads.
The step that matters
Cooling the parboiled sweetbreads under slight pressure. Gentle pressure while cooling pushes out moisture and firms the meat so it holds a neat cutlet shape when cut. Without it, the sweetbreads stay soft and crumble or lose their form.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.