CookEat Recipe
Sweetbreads Señora Diaz
Six ham-larded sweetbreads served in blank pastry crusts with peppers and almond gravy. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1853. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Source No161 remains held for its apple filling; only reviewed blank-crust method reused as bounded component. Verify larded organ-meat safety with selected product/endpoint. Bounded No161 six blank crusts follows reviewed No1669 precedent; it does not clear No161 apple-marmalade filling hold. Limites : Ham mass/thickness beyond dimensions, crust size, paper butter and broth recovery unknown. Modern product adaptation is explicit. Product availability and manufacturer suitability must be checked at preparation, with no raw untreated substitute or measured cooking claim.
Method
Steps
Step 1
No117 pastry ONCE: sift HALF POUND flour, work in 1.5 ounces initial butter, ONE GILL cold water and 1.5 saltspoons salt for THREE minutes; gradually work in flour another FIVE minutes and rest cool for the unspecified few minutes. Enclose SEPARATE three ounces butter, roll lengthwise, fold in thirds and chill THREE minutes; roll/fold again and chill FIVE minutes. For ONLY No161 six blank crusts, lightly butter six scalloped tartlet moulds, cut six equal rounds of this No117 paste, line without crushing edges, fill with dry baking beans and blind-bake FIFTEEN minutes; remove beans. No161 apple filling/No3190 are excluded.
Step 2
Make No33 from THREE PAIRS inspected CALF heart sweetbreads, the explicit modern product selection: refrigerate and soak in cold water for two hours with THREE water changes and blanch five minutes, yielding six individual hearts. Make the separate No701 white broth ONCE: put its listed veal bones in its five gallons STARTING cold water, bring to a boil and skim. Add its whole prepared carrots, turnips, onions, parsley root, leeks and celery; cover and simmer gently FOUR HOURS. Strain through clean cloth and measure THREE-QUARTER PINT FINISHED for this braise. Cool surplus promptly in shallow food-safe containers and refrigerate or freeze; starting water is not finished broth yield.
Step 3
Thread twenty-four raw-ham strips through six blanched hearts. Fry onion/leek/celery in half-ounce butter five minutes, lay sweetbreads on top, season and add measured broth. Cover with buttered paper and roast about thirty-five minutes until both ham and sweetbread reach a separately probed centre of at least74°C for BOTH the calf sweetbreads and larded raw ham, extending the existing braise if necessary.
Step 4
Put one sweetbread in EACH of six pre-baked shells. Halve six Spanish sweet peppers, fry two minutes per side in teaspoon butter and arrange on the sweetbreads.
Step 5
Make gravy roux with tablespoon butter and flour, strain sweetbread cooking liquor into it, add half gill cream and two ounces lightly browned peeled almonds, boil ten minutes and pour over filled tartlets.
Step 6
Preparation information: Small scalloped tartlet moulds for BOUNDED No161 crust method — 6 .
Step 7
Preparation information: Dry baking beans for blind bake — amount unspecified .
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