VEAL.
1476. Sweetbreads à la Geo. Vanderbilt.
—Blanch six medium-sized fine heart sweetbreads as in [No. 601], lard the surface of each; place in a sautoire one sliced carrot, one sliced onion, one sprig of thyme, one bay-leaf, six whole peppers, and a small piece of rind of pork; arrange the breads over, place on the hot range for three minutes; then add a gill of white broth ([No. 99]), let come to a boil, then cover them with a well-buttered paper, and place them in a moderate oven to cook for twenty-five minutes. While the breads are cooking prepare the garnishing as follows:
Have in a sautoire one tablespoonful of butter, one finely chopped shallot, and cook for one minute, without browning; add to it two finely chopped mushrooms, one chopped truffle, and a teaspoonful of chopped parsley, let slowly cook together for two minutes. Season with a saltspoonful of salt only, adding a tablespoonful of Madeira wine and a tablespoonful of the gravy in which the sweetbreads are cooking; then reduce for four minutes, and leave on the corner of the range. Prepare six croustades exactly the same as for [No. 264]. When ready, equally divide the garnishing among the six croustades. Remove the breads from out the oven, place one bread in each croustade, with the larded side up, and leave them at the oven door to keep warm; add to the pan in which the breads were cooked a gill of tomato sauce ([No. 205]); reduce on the fire for four minutes. Strain it through a fine sieve into a hot bowl, and then pour it over the six sweetbreads, equally divided. Have a hot dish with a folded napkin, gently dress the croustades, and immediately send to the table.