Sweetbread Mousse
- Sweetbread
- 1/3 cup breast meat of a raw chicken
- White of one egg
- 3/4 cup heavy cream
- Filling.
- 1 tablespoon butter
- 1 tablespoon corn-starch
- 1/4 cup White Stock
- 1/3 cup parboiled sweetbread cut in cubes
- 1 tablespoon Sherry wine
- Salt and pepper
- Sauce.
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup rich chicken stock
- 1/2cup heavy cream
- 1 tablespoon Sherry wine
- 1/4 teaspoon beef extract
- Salt and pepper
Parboil a sweetbread ten minutes, chop, and rub through sieve; there should be one-half cup. Mix with one-third cup breast meat of a raw chicken, and rub through sieve. Pound in mortar, add gradually white of one egg, and work until smooth, then add three-fourth cup heavy cream. Line buttered timbale molds with mixture, fill centers, cover with mixture, place in a pan of hot water, cover with buttered paper and bake until firm. Remove to serving dish, and pour around sauce.
Filling. Melt one tablespoon butter, add one tablespoon corn-starch, and pour on gradually one-fourth cup White Stock; then add one-third cup parboiled sweetbread cut in cubes, one tablespoon Sherry wine, and pepper and salt to taste.
Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich chicken stock and one-half cup heavy cream. Season with one tablespoon Sherry wine, one-fourth teaspoon beef extract, and pepper and salt to taste.
Filling. Melt one tablespoon butter, add one tablespoon corn-starch, and pour on gradually one-fourth cup White Stock; then add one-third cup parboiled sweetbread cut in cubes, one tablespoon Sherry wine, and pepper and salt to taste.
Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich chicken stock and one-half cup heavy cream. Season with one tablespoon Sherry wine, one-fourth teaspoon beef extract, and pepper and salt to taste.
Submitted by Aug 17, 2009
15 min
30 min
45 min