Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 178

Table of Contents

Cut half a pound of lean ham, with one onion, in small dice, have a bouquet garni, and six ounces of butter; put the whole into a stewpan over a moderate fire, stirring it about ten minutes; then cut five or six throat sweetbreads in slices (which have been previously blanched in water), put them into the stewpan and add a pint of white broth; let it simmer nearly half an hour, add four tablespoonfuls of flour, mix well, pound it in a mortar, put it into the stewpan again, with about four quarts of veal stock (No. 7), set it over a brisk fire until it boils, season with a teaspoonful of salt, two ditto of sugar, and a little white pepper; rub it through a tammie; when you serve it add a gill of cream, and croutons, cut like sixpences, and fried in half butter and half oil. If too thick moisten it with more stock to make it of the consistency of a purée.