Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 20

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Take three fine sweetbreads, clean them well with milk and water, in order to make them as white as possible; do them gradually in a stewpan with good white gravy, some onion, carrot, and celery, with a little mace; then stuff them well with pistachio nuts nicely bruised; put them “en papillote” (that is, to oil or butter a piece of paper, which you fasten round by twisting it along the edge) and give them a nice wholesome colour; they will require from twenty to twenty-five minutes to bring them to a proper state of excellence, with the good, fine, wholesome colour they may be served up, with white endive, or celery sauce aux pistaches, after the above manner.