- ½ lb. fresh and very cold butter
- ½ lb. good flour
- 1 white of egg
- ¼ pt. of cold water
- 1 tbsp. of strong brandy
- This makes 6 small patties
The Filling.
- ¾ lbs. of sweetbreads
- ¼ pt. of champignons
- 3 truffles
- ⅓ wine glass of white wine
- Juice of ¼ lemon
- 1½ tbsps. of flour
- 1 cup bouillon
- ½ cup of cream
- ¼ tsp. of meat extract
- Salt and 1 pinch of pepper
- 1½ tbsps. of butter
The Paste.
Preparation: The flour is made into a smooth paste with water, ½ of the egg and brandy, then rolled out. The butter, which must be very hard, is placed on the paste in a chunk, the paste folded around it and then rolled out again. The board and rolling pin must be well covered with flour. This is repeated 4 or 5 times. The last time roll out the paste ¼ inch thick, cut out with a tumbler or cake cutter, then cut narrow strips and fasten them to the edge of the disk by brushing them first with the egg. Set the strips one on top of another until the edge is 1½ inch high, put a small mold in the opening. With a smaller tumbler, cut out the covers. Bake them both light brown or yellow. After cooling off, carefully remove the small mold, fill the patties with the ragout, cover with the baked covers and bake the patties 10 minutes in medium hot oven. Serve at once.
The filling is made like the one in [No. 28]. For 6 patties cut out 6 bottoms and six covers and use the other paste for strips.
No. 30—CROQUETTES OF SWEETBREADS.
Quantity for 4 Persons.
- 1 lb. of sweetbreads
- ½ pt. can champignons
- 1½ tbsps. of lemon juice
- 2 yolks of eggs
- 2 tbsps. of white wine
- Salt, pepper
- 1 egg
- Roll crumbs for breading
- 2 tbsps. of butter
- 3 tbsps. of flour
- 1 cup bouillon
- ¼ cup champignon juice
- ¼ cup of cream
- Good lard for baking
Preparation: The sweetbreads are boiled in salt water until almost done, then skinned and cut into cubes.